Lemon grass fish skewers with spicy onion sauce

Main dishes

The dish can be garnished with fresh coriander or mint leaves. Instead of jack-salmon, you can use salmon, turbot or tuna fish.



  1. Blend the fish, prawns, peppers, coconut, sugar, soy sauce, salt and pepper to a fine purée.
  2. Form the mass into a roll and divide into 8 equal parts.
  3. Place the parts around the lemon grass (do not try to skewer – this is more difficult!).
  4. Fry in oil for 6-8 minutes.
  5. Place the onions, peppers, garlic, rice vinegar, rice wine, sesame oil, salt and pepper in a saucepan and heat for five minutes.
  6. Squeeze out the gelatin leaves, remove the saucepan from the stove and add the gelatin while stirring. Place in a bowl and cool in the fridge for 30-40 minutes before serving.


  • 200 g sliced jack-salmon filets
  • 200 g sliced prawn meat
  • 2 diced green peppers
  • 50 g grated coconut
  • 2 tablespoons brown sugar
  • 1 teespoon soy sauce
  • 4 blades fresh lemon grass, halved
  • Salt and pepper
  • Frying oil
  • 2 diced red onions
  • 1 diced red and green pepper
  • 3 finely chopped garlic cloves
  • 3 tablespoons rice vinegar
  • 1/4 L rice wine
  • 1/2 teespoon sesame oil
  • 1 teespoon freshly ground ginger
  • 1 teespoon sugar
  • 2 leaves gelatin, soaked in cold water
  • Salt and pepper