A fast favourite in our house is chunky hapuku kebabs — fresh, tasty and served with a simple coleslaw. When it comes to creating a crunchy slaw, the key is to not salt it too early or it will become soggy. The salt draws the water out of the cabbage — there is nothing worse than a puddle at the bottom of your salad bowl.
Fresh bread or a bowl of rice will make this complete. If you don’t make your own sweet chilli sauce, bought is fine. When limes are in the shops I squirt them on everything. This is no exception.
Ingredients
| 600 g | Hapuka fillets, cut into 2cm cubes |
| 1 | Lime, zest and juice |
| 2 Tbsp | Olive oil |
| 3 cloves | Garlic, crushed |
| 2 tsp | Sesame seeds |
Slaw
| 2 cups | Red cabbages, shredded |
| 2 cups | White cabbage, shredded (Main) |
| 1 | Spring onion, finely chopped |
| ½ cup | Chopped parsley |
| ½ cup | Chopped fresh coriander |
Dressing
| 1 Tbsp | Olive oil |
| 1 Tbsp | Vinegar |
| 1 Tbsp | Sweet chilli sauce |
| 1 | Lime, cut into wedges, to serve |
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Directions
- Place hapuku, lime, oil, garlic, salt, pepper and sesame seeds in a bowl. Leave to marinate for 20-30 minutes. Thread cubes on to skewers.
- To make the slaw, combine the cabbages, spring onion, parsley and coriander in a large bowl. Combine with dressing just before serving and season with salt and pepper.
- Preheat a grill or pan to high. Cook skewers for 4 minutes each side until just cooked through. Serve with slaw and lime wedges.
