Red curry fish kebabs with coconut rice

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Recipe «Red curry fish kebabs with coconut rice» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 750g thick ling fish fillets, cut into 3cm pieces, 1 large red capsicum, cut into 3cm cubes, 4 spring onion bulbs, trimmed, quartered, 1/3 cup Thai red curry paste, canola oil cooking spray , 270ml can light coconut milk, 1 cup Basmati rice, rinsed, 1/4 cup fresh coriander leaves, to serve , lime cheeks, to serve.

Ingredients:

• 750g thick ling fish fillets, cut into 3cm pieces 
• 1 large red capsicum, cut into 3cm cubes 
• 4 spring onion bulbs, trimmed, quartered 
• 1/3 cup Thai red curry paste 
• canola oil cooking spray 
• 270ml can light coconut milk 
• 1 cup Basmati rice, rinsed 
• 1/4 cup fresh coriander leaves, to serve 
• lime cheeks, to serve 

Instructions

1. Thread fish, capsicum and onion alternately onto skewers. Brush skewers with curry paste.
2. Place coconut milk, 1/2 cup cold water and rice in a heatproof, microwave-safe bowl. Cover with 2 layers of plastic wrap. Microwave on high (100%) for 5 minutes. Microwave on medium (50%) for 7 minutes. Set aside for 5 minutes or until remaining liquid is absorbed. Carefully remove plastic wrap. Using a fork, fluff rice to separate grains.
3. Meanwhile, lightly spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook kebabs, in batches, turning occasionally, for 5 to 7 minutes or until fish is browned and cooked through.
4. Place kebabs on plates. Top with coriander. Serve with coconut rice and lime cheeks.