Lemon grass fish skewers with spicy onion sauce

Entreé - China

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

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.