BBQ Asian Fish Skewers


300g Flathead or Redfish

2 tbls red curry paste

1 cup coriander leaves (extra to serve)

2 spring onions, chopped

1 lime, juice and zest

1 kaffir lime leaf, finely sliced

½ tsp sesame oil

1 tsp fish sauce

Rice bran oil to cook

Garnish with extra coriander leaves and one lime cut into wedges


Place all the ingredients in a processor and blitz until smooth. Taste and adjust seasoning how you like.

Using metal skewers (or bamboo ones you have soaked in water) mould the paste around the skewers. Leave in the fridge until you’re ready to bbq.

Place the skewers on a medium hot, oiled barbie. Let them go golden on all sides. Serve with extra coriander leaves and lime wedges.