- 16 large, unpeeled raw king prawns
- 500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 200ml can coconut milk
- 100g fresh pineapple, cut into chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 85g desiccated coconut
- drizzle of oil
- lime wedges, to serve
The same shape, but smaller than…
You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.