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Thai Fish skewers

Recipe Information

Ingredients

• 450g (1lb) thick, skinless cod fillet
• 450g (1lb) thick, skinless salmon fillet
• 150ml (1/4 pint) canned coconut milk
• 1 tbsp Thai green curry paste
• 15g (1/2oz) packet coriander
• 4 small pak choi
• 1 bunch spring onions
• 2 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1 tsp vegetable oil

Method

Wash and pat dry the fish fillets and cut into 2cm (3/4 inch) thick pieces and place in a large bowl. Blend the coconut milk with the curry paste.

Roughly chop the coriander and gently mix both into the fish. Leave to stand for 20 minutes.

Meanwhile, soak 8 bamboo skewers in warm water and set aside. Trim and discard the outer leaves from the pack choi, and cut in half lengthwise.

Trim the spring onions and cut in half widthways. Place both vegetables in a shallow bowl. Mix the soy sauce and sesame oil and gently mix into the vegetables.

Place the skewers in the pan and cook for 2 - 3 minutes on each side, turning, frequently, until just cooked through. Drain and keep warm.

Lightly brush the pan with more oil and heat until hot. Add the pak choi and spring onions and cook for about a minute on each side until just wilted.

Serve 2 skewers per person with some of the griddled vegetables and accompany with wedges of lime to squeeze over.

Cook’s note:

To barbecue these kebabs and vegetables, place the skewers in a barbecue kebab or fish holder and cook over hot coals for about 5 minutes, turning frequently.

Photography by Juliet Piddington