Thai Fish Skewers© (makes 8)


  • 17.6oz-500g (approx.) cod fillets (boneless and skinless)
  • 2 tablespoons lemongrass paste
  • 2 tablespoons boiling water
  • 0.3oz-10g creamed coconut
  • 3 birdseye chillies (chopped)
  • 2 cloves garlic (crushed)
  • 1 red pepper (de-seeded-8 chunks)
  • 1 yellow pepper (de-seeded- 8 chunks)
  • 2 red onions (16 chunks)
  • 1 tablespoon dried parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 8 skewers


  1. Boil a kettle and combine the boiling water and creamed coconut until it is a paste. Set aside to cool. Meanwhile, slice the cod into 8 long strips
  2. Add all of the ingredients into a large mixing bowl and combine well. Cover with cling-film and pop into the fridge overnight
  3. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven. If using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step
  4. Remove the marinated ingredients from the fridge and pierce the skewer through the middle of a yellow piece of pepper until the sharp end is near the top. Follow with a chunk of onion and then thread one piece of fish gently onto the skewer (letting the fish fold over itself a couple of times- think S shape). Finally, add another chunk of onion and finish with a piece of red pepper. Trim off any excess wooden skewer (ensuring that you leave enough to hold whilst eating). Pop onto the roasting rack and continue with this process for the further 7 skewers
  5. Pop the fish skewers into the pre-heated oven for 15 minutes (until the fish is white). Remove from the oven, serve, enjoy hot (goes nicely with a flavoured rice)

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