Lemon grass fish skewers with spicy onion sauce
Entreé - China
The dish can be garnished with fresh coriander or mint leaves. Instead of jack-salmon, you can use salmon, turbot or tuna fish.
Blend the fish, prawns, peppers, coconut, sugar, soy sauce, salt and pepper to a fine purée.
Form the mass into a roll and divide into 8 equal parts.
Place the parts around the lemon grass (do not try to skewer – this is more difficult!).
Fry in oil for 6-8 minutes.
Place the onions, peppers, garlic, rice vinegar, rice wine, sesame oil, salt and pepper in a saucepan and heat for five minutes.
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.