Seafood Skewers with Mango Cucumber Salsa & Rice
I have noticed that many of you are enjoying the easy meal recipes. I also know, from my own experience, that something that can be done all in the oven using one function is always a winner! The name of the game sometimes is getting something delicious and nutritious onto the dinner table with minimum fuss and effort. Using the Steam function is a great way to do this. There are so many things that can be cooked using steam (think almost everything you may have done on your stove top either in or over water previously!) from eggs, seafood and chicken to veggies, poached fruit and puddings. Sometimes it's just a matter of coming up with a good combination that together will create a meal and getting the timing right.
So with all that in mind, here is one of my regular summer time recipes that ticks all of those boxes.
Serves 4-6 and quantities can be increased or decreased to suit your needs
Ingredients:
Seafood Skewers:
8 bamboo skewers
600g salmon (skinless) or firm white fish (try rocking, gummy or flake, blue eye, coral trout or mahi mahi)
16 large green prawns (peeled with tails on or off) (optional)
1 clove garlic (crushed)
2 lemons (zested and juiced)
1 tsp freshly grated ginger (or ginger paste)
1 tsp sesame oil
Rice: 1 ½ cups jasmine rice 1 ½ cups water
Salsa:
1 mango (diced and skin removed)*
1 Lebanese cucumber (deseeded and diced)
2 spring onions (finely sliced)
handful of fresh coriander leaves (roughly chopped)
pinch dried chilli flakes or 1 red chilli finely diced (optional or to taste)*
juice from lemons (above)
2 tsp extra virgin olive oil
Method:
Place the rice and water into a shallow dish.(A lasagne style dish is perfect!) Place into the cold Combi-Steam on the rack shelf in the second from top position. Select Steam. Set temperature to 100°C. Set cooking duration to 20 minutes.
Meanwhile cut the fish into 2.5 to 3cm chunks. Set aside.
Combine the garlic, lemon zest, ginger and sesame oil in a bowl. Add the fish and prawns (if using) and gently toss to coat in the mixture. Season with some pepper. Set aside at room temp.
Prepare the salsa ingredients, place into a serving bowl, season with S&P and toss to combine. Cover and place in the fridge until serving.
Line a steaming tray with baking paper. Thread the fish and prawns (if using) onto the skewers using some fish and a couple of prawns on each skewers and lay on the tray with space in between each one. Season with some salt and pour over any remaining marinade.
When the rice has 6 minutes of cooking time remaining add the seafood. Cook for 6 minutes and then remove with the rice.
Fluff the rice with a fork.
Serve the rice topped with some skewers and spoon to salsa over the top.
Enjoy.
Notes:
*Ask your fishmonger what fish will work well for this recipe and they will advise you.
*You can use canned mango (drained) if desired when mango is not in season.
*Substitute dried chilli for gorgeous fresh chilli if preferred.
*Try adding some diced red capsicum to the salsa for a new twist. You can also add some more ginger or try lime juice if you like!
*Add some broccolini, snow peas or sugar snaps into the oven with the seafood skewers for an extra veggie hit if desired.
*Fish and seafood don't take long to cook. The prawns are cooked when they have turned a gorgeous pinky colour and are JUST firm to the touch. The fish will feel firm to the touch also when it is cooked and will have turned opaque.You can also try this recipe with chicken instead of seafood. Cut chicken breast fillets into 3cm pieces, marinate as above and thread onto skewers. They will need 12-15 mins of cooking time so in step 3 set the "Bell" timer to 10 minutes to add your chicken with 15 minutes of cooking time to go.
Give this one a go before the summer sun disappears! Remember to wipe out the moisture from your cooled oven after Steaming to avoid any smells. I just use some paper towel. Easy!
Happy Combi-Steaming!
Yours in the kitchen,
The CSQ. x