Lemon grass fish skewers with spicy onion sauce

You'll need:

200 g	sliced jack-salmon filets
200 g	slced prawn meat
2	diced green peppers
50 g	grated coconut
2 tablespoons	brown sugar
1 teespoon	soy sauce
4 blades	fresh lemon grass, halved
	Salt and pepper
	Frying oil
2	diced red onions
1	diced red and green pepper
3	finely chopped garlic cloves
3 tablespoons	rice vinegar
1/4 L	rice wine
1/2 teespoon	sesame oil
1 teespoon	freshly ground ginger
1 teespoon	sugar
2 leaves	gelatine, soaked in cold water
	Salt and pepper

The dish can be garnished with fresh coriander or mint leaves. Instead of jack-salmon, you can use salmon, turbot or tuna fish.

Step 1

Blend the fish, prawns, peppers, coconut, sugar, soy sauce, salt and pepper to a fine purée.
Step 2

Form the mass into a roll and divide into 8 equal parts.
Step 3

Place the parts around the lemon grass (do not try to skewer – this is more difficult!).
Step 4

Fry in oil for 6-8 minutes.
Step 5

Place the onions, peppers, garlic, rice vinegar, rice wine, sesame oil, salt and pepper in a saucepan and heat for five minutes.
Step 6

Squeeze out the gelatine leaves, remove the saucepan from the stove and add the gelatine while stirring. Place in a bowl and cool in the fridge for 30-40 minutes before serving.