800 grams broadbill steaks or other firm, white, thick fish fillets
1 spring onion, finely sliced
4 cloves garlic, crushed
2 tablespoons freshly grated ginger
1 small bunch coriander, stalks and leaves roughly chopped
2 long green chillies, seeded and chopped
2 stalks lemongrass, tough outer leaves removed, finely sliced
2 tablespoons vegetable oil
finely grated zest and juice of 1 lime
1 teaspoon sea salt
½ cup coconut cream
2 cloves garlic, crushed
1 long green chilli, seeded and finely chopped
¼ cup milk
¼ cup coconut cream
juice of 1 lime
small bunch coriander, stalks and leaves finely chopped
1 large ripe avocado, peeled and chopped
2 lemons or limes, halved and sliced
10 wooden skewers, soaked in water 30 minutes
Cut the fish into 2 cm cubes and place in a shallow dish.
Put the spring onion, garlic, ginger, coriander, chillies and the lemongrass in a food processor and roughly chop. Add the oil, lime zest and juice and the salt and process until finely chopped. Add the coconut milk. Pour over the fish and turn to coat. Cover and refrigerate for up to 8 hours.
Avocado sauce: Put the garlic, chilli, milk and coconut milk, lime juice and coriander in a food processor and process until well combined. Add the avocado and pulse to a smooth sauce. Don’t over process as the avocado can become bitter. Tip into a bowl and season.
To cook: Thread the fish onto skewers alternating with a slice of lemon. Grill or sauté the skewers over a medium heat. Allow a crust to form before turning over and cooking the other side. Take care not to over-cook the fish or it will be dry. Stack the kebabs on a platter with the bowl of avocado sauce. Serve with hot cooked rice that has been tossed with a little fish sauce and lime juice. Fold in sliced spring onions, coriander, julienned ginger and chopped fresh pineapple.