Your guests will be licking their fingers with delight after these sticky Sword Fish skewers!
STICKY SOY SAUCE: Combine soy sauce, kecap manis and honey in the 2L Saucepan and bring slowly to the boil, stirring constantly with the whisk.
Reduce heat and simmer sauce for 25 minutes or until it has reduced by half. Cool to room temperature.
Pour into a jug or squeezy bottle and refrigerate until cool.
FISH: Trim swordfish of skin and any fat.
Cut into cubes and place on Skewers.
Heat Griddle over medium heat for 3 minutes.
Add vegetable oil and swordfish.
Cook for 3 minutes on one side.
Turn swordfish over and continue to cook for 2 minutes or until cooked to your liking.
TO SERVE: Serve swordfish with steamed rice, steamed green vegetables and a drizzle of sticky soy sauce.
Tuna, marlin, salmon, blue eye travella, ling or chicken can replace the swordfish.