Healthy Fish Skewers

Coastal feasts are special. They’re fresh, tend to be fairly light, stuffed full of goodness, and taste fantastic. Everything tastes fantastic with a little sand in your hair and the warmth of a sunburn coming on… a cold glass of something delicious and a view of the ocean. After a morning blasting around the beach, followed by swimming, followed by monkey chasing, with a 4 year old and a 2 year old, we’re always ready for something of a feast by lunch time, and this delicious meal did not disappoint. It’s not one thing I’m giving you here, but a whole meal to put together. We also recommend enjoying it with those ocean views and sunny climes – go where we go – Samawati House – our family home and favourite place on earth.

These lemongrass and lime fish skewers usually come with chilli too, but I cut it out because of the kids and serve a fresh chilli alongside so that those who like it can slice some up and sprinkle over the top. But if you’re not hampered by toddler taste buds, go ahead and put some chilli in the lemongrass marinade mix. We used Parrot Fish for these skewers, as it’s a tasty and quite meaty white fish, big flakes and will hold together through the marinade and cooking process. To boost our immunity and take in some anti-inflammatory (should help with the sunburn, right?) we added turmeric and cumin to our quinoa, turning it a brilliant orange colour that looked simply stunning next to the fish. To this, we added pickled carrots and an orange dressing, whilst the fish had a basil and coconut dressing. It all sounds like a lot and to be fair it is a bit of a riot for the mouth, but somehow it all came together and tasted so good! We served it with the most scrumptious Adelaide Hills Sauvignon Blanc.


500g fresh white fish – eg parrot or red snapper
1 tblsp grated ginger
1 stalk lemongrass, finely chopped
1 tblsp lime juice
Grated zest of one lime
1 tsp sea salt
Olive oil to mix

123ml coconut milk
1/4 cup basil leaves
1 tsp lime juice
1 tsp finely grated fresh ginger

200g white quinoa
310ml water
1 tsp finely grated turmeric or turmeric powder
2 tsp cumin seeds

60ml freshly squeezed orange juice
1 tblsp olive oil

400g mixed colour heirloom carrots, sliced lengthways
200ml rice vinegar
2 tblsp honey
110g raisins
70g pistachios or cashew nuts, toasted and chopped
1 cup coriander leaves
1 cup mint leaves


Start with the carrots. Place the vinegar and honey in a tray, and stir to combine. Add the carrots and leave for at least 20 minutes to pickle. The longer the better!

Cut the fish into chunks, and place in a mix of all the rest of the ingredients to marinade for at least 20 minutes.

Combine coconut milk, basil, lime juice and ginger in a bowl and blend using a stick blender until smooth.

Combine the orange juice and oil to make your orange dressing.

Place the quinoa, water, turmeric and cumin in a saucepan over high heat. Bring to the boil and then reduce to a simmer for 12 minutes. Remove from the heat and allow to steam for another 8 minutes or until tender.

Meanwhile, start cooking the fish – thread the pieces onto skewers, and place onto a griddle pan that is on a high heat. Cook for 4 – 5 minutes or until done.

Add the raisins and nuts to your quinoa, and a little of the dressing. I put the quinoa into a little ramekin, press it down slightly then then upend onto a plate to make a neat little shape of quinoa. Top with the pickled carrots which have been removed from their brine, and sprinkle over the mint and coriander leaves. Place the fish skewers alongside, and present with the basil and coconut dressing in a jug.

Eat, and think of the ocean!




Cumin Seed

Out of stock


Eliad Extra Virgin Olive Oil

Out of stock


Olkerii Raw Acacia Honey



The Buzz Raw Honey

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