Satay Collars with Peanut Dipping Sauce
This recipe has a delicious peanut satay sauce compliments the sweet oily flavour of fish collars - it's bursting with flavour!
What you’ll need
- 1/4 cup coconut milk
- 2 tbsp soy sauce
- 2 1/2 tsp yellow curry powder
- 1 1/2 tsp turmeric
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 2 fish collars
- 1 tbsp oil
- Salt and pepper
- 3 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp brown sugar
- 1 tsp freshly grated ginger
Let's Cook!
Step 1
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Step 2
In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
Step 3
In a large bowl combine the collars and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
Step 4
Drain the fish from the marinade, discarding the marinade. Preheat the oven to 200’c. Brush with olive oil and bake on a non stick baking tray for 30 minutes. Serve immediately with peanut sauce.
