Lemon grass fish skewers with spicy onion sauce

Entreé - China

You'll need:

(For 4 persons)

200 g

sliced jack-salmon filets

200 g

slced prawn meat


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


diced red onions


diced red and green pepper


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


2 leaves

gelatine, soaked in cold water

Salt and pepper

Our tip

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.