Name: Red curry fish skewers with rice
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 87.50 gm Five Tastes Thai red curry paste; 100ml coconut milk; 1 lime, rind finely grated, juiced, plus extra lime wedges to serve; 16.00 gm brown sugar; 800g pink ling fish fillets, cut into 4cm pieces; 2 x 250g packets Brand Jasmine Rice, to serve; 100g Brand Australian mesclun leaf blend; Coriander sprigs, to serve

Red curry fish skewers with rice

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Effortlessly flavorful red curry fish skewers served with aromatic rice.

Ingredients:

87.50 gm Five Tastes Thai red curry paste
100ml coconut milk
1 lime, rind finely grated, juiced, plus extra lime wedges to serve
16.00 gm brown sugar
800g pink ling fish fillets, cut into 4cm pieces
2 x 250g packets Brand Jasmine Rice, to serve
100g Brand Australian mesclun leaf blend
Coriander sprigs, to serve

Instructions:

In a bowl, mix together the flavorful curry paste, creamy coconut milk, zesty lime rind and juice, and a touch of sugar.
Place the fish in a shallow glass bowl or a large sealable plastic bag and generously pour the marinade over it. Thoroughly coat the fish by gently tossing it. Refrigerate for 20 minutes to let the flavors meld together.
Skewer fish on soaked bamboo sticks. Heat a greased barbecue grill or chargrill on medium-high. Grill fish for 8 minutes, turning until cooked through. While cooking fish, prepare rice according to package instructions. Serve skewers with rice, salad, coriander, and lime wedges.

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