Sizzle & Swirl
Thai Citrus-Chili Fish Skewers with Coconut Cream Dipping Sauce
30 minutes
Serves 4
DinnerThaiGluten-freeDairy-freeSoy-free
Herb's take
Thai street food meets home kitchen: these fish skewers get a chili-lime blast on the grill, while coconut cream takes a tangy, rich dip. If you’ve never bloomed chili in oil or finished fish with citrus, tonight’s your science fair.
Ingredients
Yield
4
Instructions
- 01Thread the fish chunks onto the soaked bamboo skewers, dividing evenly among 8 skewers. Sprinkle with kosher salt and black pepper.
- 02In a small bowl, combine 1 tbsp oil, 1 tbsp lime juice, 1 tsp lime zest, 1 tbsp fish sauce, 1/2 tbsp brown sugar, half the minced chili, and half the garlic. Whisk until the sugar dissolves.
- 03Brush the marinade generously over the fish skewers on all sides. Let them marinate while you prep the sauce, about 10 minutes.
- 04In a small saucepan over medium heat, add remaining 1 tbsp oil. Add shallot and remaining garlic, sauté until softened and fragrant, about 1 minute.
- 05Stir in remaining minced Thai chili and cook for 20 seconds. Add coconut cream, remaining 1 tbsp fish sauce, 1/2 tbsp brown sugar, remaining 2 tbsp lime juice, and 1 tsp lime zest. Whisk gently to combine, then simmer 2-3 minutes until slightly thickened.
- 06Remove sauce from heat. Stir in chopped cilantro. Taste and adjust seasoning if needed. Transfer to a small serving bowl.
- 07Heat a grill pan or broiler to high. Brush or spray the hot grate with oil.
- 08Grill or broil the skewers 2-3 minutes per side, until fish is cooked through and lightly charred at the edges.
- 09Transfer skewers to a platter. Serve immediately with the coconut cream dipping sauce and extra lime wedges if desired.
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