Vietnamese Fish Skewers

Mike Reid

Ingredients:

Serves: 4

800g white fish
½ clove of ginger grated
1 cloves of garlic chopped
2 tbsp fish sauce
½ bunch of spring onions finely chopped
1 diced red chilli
25g Chopped coriander
50g Rice flour (for coating)
Chili oil for serving

Method:

Skin and dice fish
Prep all vegetables and add to the blender with fish. Pulse the ingredients until combined.
Add fish sauce pulse once more
Mould the mix into 80g serves in the shape of a sausage around your skewer
Dust in rice flour before grilling to order
Finish with chilli oil

Our friends at Wine Selectors suggest pairing this dish with a Riesling.

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