Indonesian Style Satay Fish Skewers
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Indonesian Style Satay Fish Skewers

With Chips and Pickled Slaw

Tags:
Under 650 calories
Allergens:
Fish
Peanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

450 grams

Potatoes

1 unit(s)

Red Onion

1 sachet(s)

Indonesian Style Spice Mix

1 pack(s)

Fish Pie Mix

(Contains Fish)

1 unit(s)

Lime

120 grams

Coleslaw Mix

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

32 grams

Sweet Chilli Sauce

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

1.5 tbsp

Boiling Water

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Nutritional information

Energy (kJ)2133 kJ
Energy (kcal)510 kcal
Fat15.6 g
of which saturates2.8 g
Carbohydrate66.8 g
of which sugars19.5 g
Protein30.3 g
Salt1.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Bowl
Kettle
Measuring Jug

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins.

2

Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.

In a medium bowl, combine the Indonesian style spice mix with a drizzle of oil. Season with salt and pepper. 

Drain the fish mix and pat dry with kitchen paper. Add it to the bowl along with the onion, mix well so all pieces are coated in the spice. 

 

3

Thread the fish onto skewers (2 per person), then pop the skewers onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the chips are about halfway through cooking, turn them over.

At the same time, pop your skewers on the middle shelf of your oven to cook for 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

4

While everything's in the oven, boil a half full kettle. Quarter the lime. 

In an medium bowl, combine a good squeeze of lime juice with the olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the coleslaw mix to the bowl and toss together. Set aside. 

5

A few mins before everything's ready, add the peanut butter and boiling water (see pantry for amount) to a jug or small bowl.

Mix together really well, then mix in the sweet chilli sauce. Squeeze in some lime juice, season with salt and pepper and set aside.

6

Share the fish skewers out between your plates and pour over the satay sauce. 

Serve the chips and pickled slaw alongside, as well as any remaining lime wedges for squeezing over. 

Enjoy!

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