Indonesian Style Satay Fish Skewers

Name: Indonesian Style Satay Fish Skewers with Red Onion, Oven-Baked Chips and Pickled Slaw
Total time: 40 min
Yield: 2
Cuisine: Indonesian
Ingredients: 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; 1 unit(s) Lime; 120 grams Coleslaw Mix; 30 grams Peanut Butter; 32 grams Sweet Chilli Sauce; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; 1.5 tbsp Boiling Water

with Red Onion, Oven-Baked Chips and Pickled Slaw

Anushka MaganPublished on August 27, 2024

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Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce. Here, we're skewering spiced cod, salmon and smoked haddock, then dressing with the peanut sauce for a vibrant dinner. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Pescatarian

•High Protein

Allergens:

Fish

•Peanut

The quantities provided above are averages only.

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.

Total40 minutes

Active 25 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 traces of: Nuts)

32 grams

Sweet Chilli Sauce

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1.5 tbsp

Boiling Water

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

Dietary Fibre10.1 g

Protein30.3 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Bowl

•Kettle

•Measuring Jug

Cooking Instructions and Tips

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.

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 to make your marinade. Season with salt and pepper.

Drain the fish pie mix and pat dry with kitchen paper. Add it to the bowl of marinade along with the onion wedges. Mix well so everything's coated.

Thread the fish and onion onto the skewers (2 per person), alternating between the two. 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.

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

In a medium bowl, combine a good squeeze of lime juice with the sugar and olive oil 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.