Moroccan Fish by KNORR

Preparation: 20 mins
Cook: 10 mins
Serves: 6

700 gm white-fleshed fish fillet

Fish marinade (mixed well):
1 tbsp KNORR No Added MSG Ikan Bilis Seasoning Powder
2 tbsps chopped coriander
3 cloves garlic, crushed
1 medium-size red onion, chopped finely
1/2 tsp sweet paprika
1/2 tsp chilli powder
45 ml olive oil
2 tbsps lemon juice

Tomato relish:
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
4 large tomatoes, peeled and seeded
2 red chillies, seeded
2 stalks spring onions, chopped finely
4 stalks coriander, chopped finely
1 small onion, chopped finely
125 ml olive oil
2 tbsps lemon juice

Method:
1. Cut fish into 2 x 2 cm cubes. Season with marinade. Leave overnight in the fridge
2. To prepare the tomato relish, combine all the ingredients and chill in the fridge for at least 1 hr
3. Thread fish in satay sticks. Grill for 5 - 8 mins, turning over every 2 mins. Drain tomato relish and serve cold with the grilled fish