Name: Prawn and kingfish skewers with coconut rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: Prawn and kingfish skewers; 16 uncooked large king prawns (1.1kg); 4 x 300g kingfish fillets; 1 tablespoon ground cumin; 2 teaspoon ground coriander; 1/2 teaspoon chilli powder; 1/4 cup (60ml) peanut oil; 2 teaspoon fish sauce; 2 teaspoon lime juice; Coconut rice; 1 3/4 cup cups (350g) white long-grain rice; 400 millilitre canned coconut cream; 2 1/4 cup (560ml) water; 1/3 cup (15g) flaked coconut; 3/4 cup loosely packed fresh coriander leaves

Ingredients

Prawn and kingfish skewers

16 uncooked large king prawns (1.1kg)

4 x 300g kingfish fillets

1 tablespoon ground cumin

2 teaspoon ground coriander

1/2 teaspoon chilli powder

1/4 cup (60ml) peanut oil

2 teaspoon fish sauce

2 teaspoon lime juice

Coconut rice

1 3/4 cup cups (350g) white long-grain rice

400 millilitre canned coconut cream

2 1/4 cup (560ml) water

1/3 cup (15g) flaked coconut

3/4 cup loosely packed fresh coriander leaves

Method

Prawn and kingfish skewers

1.Shell and devein prawns, leaving tails intact. Cut each fish fillet into six pieces. Thread alternate pieces of fish and prawns on skewers.

2.Combine spices, oil, sauce and juice in small bowl; brush over fish and prawns. Cook skewers on a heated oiled barbecue grill plate, 4 minutes each side or until browned all over and just cooked through.

3.Serve skewers with coconut rice.

Coconut rice

4.Place rice, coconut cream and the water in a large heavy-based saucepan; bring to the boil, stirring occasionally. Reduce heat; simmer, covered, 20 minutes or until liquid is absorbed and rice is just tender.

5.Meanwhile, dry-fry flaked coconut in a small frying pan, stirring, over low heat, until browned lightly. Stir toasted coconut and coriander into rice.

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Ingredients

Method

Prawn and kingfish skewers

Coconut rice

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