Regal Salmon Barbecue Stir-fry Kebabs with Lime and Chilli Sauce

Difficulty: Intermediate 
Cooking time: 5 mins  
Serves: 8  
Preparation time: 10 mins  


  • 200g Regal Salmon Fresh Cut pieces
  • 500g whole king prawns, tail shells removed
  • 8-10 scallops, trimmed
  • 2 tablespoons sweet soy sauce
  • 1 teaspoon lime rind, grated
  • 2 cloves garlic, crushed


  • 1 small onion, chopped
  • 2 fresh green chillies, seeded and chopped
  • 1 tablespoons grated fresh ginger
  • 2 kaffir leaves or 1 teaspoon lime rind, grated
  • 2 teaspoons coriander seeds, crushed
  • 2 teaspoons cumin seeds, crushed
  • 3 tablespoons Thai fish sauce (nam pla) or soy sauce
  • juice of 1 lime or small lemon
  • 1 teaspoon sugar
  • 150ml coconut milk
  • 2 tablespoons rice bran oil

To garnish: Thin slices of fresh red chilli and fresh coriander leaves


Remove Regal Salmon pieces from packet and dry on kitchen paper. Remove the tail shells from the prawns and de-vein. Trim the scallops.

Mix together the soy sauce, lime rind and garlic. Toss the salmon, prawns and scallop pieces in marinade and leave for 15 minutes.

Put all the sauce ingredients into a food processor and whizz until smooth.

Drain the fish and seafood and thread onto bamboo kebab sticks. Preheat the barbecue plate or grill pan to medium-high. Cook kebabs for 2-3 minutes, until prawns cooked through on all sides and just firm. Set aside.

Wipe away any excess oil. Pour in the sauce ingredients and stir well.

Serve kebabs with plenty of curry sauce, thin slices of chilli and plenty of fresh coriander leaves.

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