Ingredients
1 garlic clove
1 red shallot
1 lemongrass stem, white part only
½ teaspoon ground turmeric
¼ teaspoon ground ginger
½ small red chili
1 tbsp coconut oil
1 teaspoon Thai fish sauce
½ cup boneless white fish fillets, cut into bite-sized
salt and pepper
Directions:
- Put the garlic, shallot,
lemongrass, turmeric, ginger, chili and salt and pepper
into a food processor or blender and process until a paste
is formed, adding the coconut oil and fish sauce to help
the grinding.
- Place the fish in a bowl
and toss with the spice paste. Cover and refrigerate for
15 minutes.
- Thread the pieces of fish
on skewers and arrange on a foil-lined tray. Cook under
a preheated hot grill for 3-4 minutes, turning it once so
that the pieces brown evenly.
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