Thai Fish Kebabs
I love this recipe, its really simple and no guilty pleasures, it’s all good. It’s a great way of eating simple fish made tasty. It also looks like fine dining food so it’s a fabulous dish if you’re entertaining and of course for BBQ’s. But BBQ’s are a sore subject at the moment. Loads of recipes, just no sunshine 
. Have a go and tell me how you get on and post me your pictures of the dish.
Ingredients
250g raw cod fillets cut into chunks (or any white fish or prawns)
3 lime leaves finely chopped
1 tbsp Green curry paste
½ egg
1 tbsp fish sauce
½ tsp sugar
1 tbsp plain flour (or corn flour)
1 large handful coriander leaves
60g French beans or sugar snap peas cut into
thin slices (julienne)
8 skewers
Cooking Instructions
Place the fish, egg, sugar, fish sauce and red Thai curry paste into the processor and blitz for 10-15 seconds, and turn out into a bowl.
Now add the lime leaves, coriander and flour and mix together.
Finally add the French beans or sugar snaps and mix well and divide into 10 balls.
Now roll into a sausage shape about 3.5 inches long, dab your finger in a little water to be able to work with the mixture and then push onto a sturdy skewer leaving at least 2/3 inches at the end to be able to pick up and handle.
Place on a foiled baking tray and cook at 180º Celsius for 15 to 20 minutes.
When cooked and ready to serve, garnish with fresh limes cut into quarters and a little chopped coriander.
Recipe by Kumud Gandhi, Food writer and broadcaster – Founder of The Cooking Academy – Home of Asian cookery classes – all things healthy and nutritious.