|1/4 cup||lime juice|
|2 tbsp||soy sauce|
|1||red chilli — sliced|
|salt and black pepper|
|1/2 cup||sweet chilli sauce|
|450 g||Sea Harvest Hake Medallions — defrosted and cut into chunks|
|1 small||pineapple — peeled and sliced into chunks|
|1 large||red pepper — deseeded and sliced into chunks|
|1 tbsp||fresh chives — chopped|
|1||lemon — quartered|
Add all the ingredients for the marinade to a small bowl and whisk to combine.
Sweet Chilli Mayo
Add the mayo and sweet chill to a small bowl and mix to combine.
Thread a piece of red pepper and pineapple onto a kebab stick followed by a piece of hake. Repeat this order until you have 3 pieces of fish threaded onto 1 kebab stick. Repeat until you have threaded all the kebabs. Brush the kebabs with marinade.
Set a griddle pan over medium-high heat. Brush the pan with oil and then fry the kebabs for 2 minutes a side. Baste with more marinade, as the kebabs cook. Alternatively you can cook over a medium heat braai – keep an eye on them and turn as necessary.
Sprinkle chopped chives over the cooked kebabs and serve with lemons for squeezing and sweet chilli mayo for dunking.
Tip: Soak wooden kebab sticks in water to prevent them burning on the braai/griddle pan.