Vietnamese Fish SkewersMike Reid
- 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
- 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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