Missing an ingredient for dinner? Instead of storming the shops, be brave and replace what you already have. You can make a fantastic discovery, as I did with these Turmeric & Coriander Fish BBQ Skewers. Serve with steamed rice for a simple mid-week dinner.
1 kg (2.2 lbs) firm white fish
8 spring (green) onions white part only*
4 cloves garlic
1 4cm piece fresh turmeric roughly chopped
2 teaspoons red curry paste
60 ml (3 Tablespoons) coconut milk
60 ml (3 Tablespoons) fish sauce
40 ml (2 Tablespoons) peanut oil
3 Tablespoons coconut sugar
100 g (2/3 cup) coriander/cilantro roughly chopped
Blitz the spring onions garlic, turmeric, red curry paste, coconut milk, fish sauce, oil, and sugar together in a food processor or blender.
Add the cilantro/coriander and pulse until incorporated into the marinade. Set aside.
Cut the fish into 4cm pieces, and place into a large bowl.
Pour the marinade over the fish, and stir well to ensure the fish is thoroughly coated.
Marinate the fish for a minimum of 1 – 2 hours, or overnight.
Thread the fish pieces onto bamboo skewers^.
Cook on the BBQ, or on a grill plate, for about 5 – 7 minutes, or until the fish is opaque and cooked through. The actual cooking time will depend on the thickness of the fish.
Serve immediately with steamed rice.
- Choose a firm fish that will not flake when cooked.
- * The green parts of the spring onion can be sliced and frozen. Use them in omelettes, stir fries, fried rice, or anywhere you need spring onions.
- ^ If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent them burning on the grill.