Thai-style barbecued seafood

Serves 4

• 1 (200g) salmon fillet
• 1 (200g) blue-eye fillet
• 1kg medium green prawns, peeled, deveined, tails intact
• 4 cleaned calamari hoods
• Steamed jasmine rice and barbecued lime halves, to serve

Thai-style marinade

• 2 tablespoons kecap manis (sweet soy sauce )
• 2 tablespoons brown sugar
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, cut into thin matchsticks
• 1 stick lemongrass (white part only), finely chopped
• 2 tablespoons lime juice
• 2 tablespoons sweet chilli sauce
• 4 kaffir lime leaves, vein removed, thinly sliced
• 2 teaspoons fish sauce

1. Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.
2. Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces. Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.
3. Drain seafood from marinade. Heat a barbecue char-grill or char-grill pan over medium heat. Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in color and calamari is cooked through.
4. Serve with steamed jasmine rice and barbecued lime halves.