Lemongrass Fish Skewers

Ingredients

• 500 g cod fillet (skinless)
• 8 stalks coriander
• 2 Stalks Mint
• 3 lime leaves
• 1 Lime
• 2 tsp Red curry paste
• Salt
• Pepper
• 8 lemongrass sticks
• 2 tbsp Rapeseed oil
• 2 tbsp sweet chili sauce

Instructions

1. 1.

   Rinse the fish, pat dry, cut into even cubes and refrigerate.

2. 2.

   Wash coriander and mint, shake dry, pluck leaves and roughly chop with a large knife.

3. 3.

   Wash lime leaves, rub dry and coarsely crush. Halve the lime and squeeze juice.

4. 4.

   Combine coriander, mint, lime leaves and curry paste in a blender. Add fish cubes and blend to a medium-fine puree. Season with salt and pepper.

5. 5.

   Wash lemongrass and rub dry. Divide the fish mixture into 8 portions and press each around a lemongrass stick using damp hands.

6. 6.

   Heat oil in a non-stick pan and sear the skewers, turning them from all sides for 4-5 minutes. Serve with lime juice and chili sauce.