Name: Spicy Thai fish kebabs
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 tbsp Thai spice mix (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning); 1 tsp vegetable oil; 250g skinless plaice or pollock fillets, cut into strips; 1 yellow pepper seeded and cut into chunks; 1 onion cut into chunks; 4 cherry tomatoes; Thai jasmine rice to serve; 1 tbsp chopped fresh parsley; 150ml low-fat yogurt; lemon juice to taste

1 tbsp Thai spice
mix (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning)
1 tsp vegetable oil
250g skinless plaice or pollock
fillets, cut into strips
1 yellow pepper
seeded and cut into chunks
1 onion
cut into chunks
4 cherry tomatoes
Thai jasmine rice
to serve

For the dip

1 tbsp chopped fresh parsley
150ml low-fat yogurt
lemon juice
to taste

Method

step 1
Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
step 2
Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
step 3
Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.