COCONUT AND CHILLI SALMON KEBABS
I tend to shunt these kebabs on to my barbecue, but you can just as easily blister them under the grill. Think green Thai curry without the sauce – and to be frank you could stay within the correct register and just as easily make up kebabs by using chunked chicken or whole tiger prawns instead.
2 small Thai green chillies, roughly chopped
6 spring onions, roughly chopped
bunch fresh coriander, roughly chopped
1 tablespoon Thai fish sauce
juice of 2 limes
1 x 400g tin coconut milk
pinch salt
1 teaspoon caster sugar
1kg salmon fillet, cut into large cubes
Put the chillies, spring onions and coriander in a food processor and blitz until finely chopped. Add the fish sauce, lime juice, coconut milk, salt and sugar, and purée again until you have a thick paste.
Put the salmon cubes into a freezer bag and pour in the coconut marinade. Squeeze out the air, seal the bag tightly and leave in the fridge for at least an hour.
Thread the salmon on to wooden skewers that have been soaked in water; roughly, you should get about three cubes of fish for each kebab.
Barbecue for about 5 minutes; it’s hard for me to be specific since I don’t know how hot you can get your barbecue. And I find about 3 minutes a side more or less does it under a hot grill.