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Sumac & kaffir lime barramundi lemongrass skewers


  • Soak the lemongrass skewers in cold water for 4½ hours. Drain well and then soak in the mango juice for 30 mins.
  • At the same time, soak the basil seeds in ¼ cup mixture of the mango juice and soda water. Refrigerate for 30-40 mins.
  • When ready, gently heat the sumac powder, kaffir lime leaves, sugar and coconut milk in a heavy-bottomed pot until reduced by about half. Set aside to cool until the oil is separated from the mixture.
  • Toss the fish in the coconut oil and set aside for about 30 mins. Then thread the fish onto the lemongrass skewers.
  • Brush the skewers with some of the leftover coconut oil and cook on a lightly oiled, preheated ridged grill (or BBQ) for about 6 mins until golden brown all over.
  • To make the dressing, whisk together 4 tbsp olive oil with the lemon zest and juice, the chilli oil, vinegar, 1 tbsp coconut oil and 1 tbsp of the basil seed mixture.
  • Then toss the lettuce with the mango, kiwi fruit and dressing to taste.
  • To serve, arrange banana pod leaves on each plate and top with a mound of the salad, the fish skewers and a sprinkling more of the dressing
  • Chey Farrell – Head Chef, Skycity Darwin


  • 4 lemongrass stalks, trimmed to form skewers
  • mango juice
  • 1 heaped tbsp basil seeds
  • soda water
  • 3 tbsp sumac powder
  • 3 kaffir lime leaves
  • 1 tbsp shaved palm (or soft brown) sugar
  • 1 cup coconut milk
  • 400 gm barramundi (or any other white fish) fillets, cut into 3 cm cubes
  • olive oil
  • grated rind & juice of ½ lemon
  • a few drops of chilli oil
  • 1 tbsp white wine vinegar
  • 2 good handfuls mixed lettuce leaves
  • ½ fresh mango, finely chopped
  • 1 kiwi fruit, peeled & finely chopped
  • 4 small banana leaf pods

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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