1kg firm white fish fillets
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh flat-leaf parsley
2 fresh red thai chillies, chopped finely
2 tablespoons lemon juice
1 tablespoon peanut oil
4 x 30cm-long lemon grass stems
1. Cut – Fish into 2cm pieces. Combine fish with herbs, chili, juice and oil in medium bowl.
2. Cut – Lemon grass stems in half crossways; thread fish on lemon grass skewers
3. Cook – Fish on heated oil grill place (or grill or barbeque), until browned all over and cooked through. Serve with lime wedges, if desired.
Tip – If using bamboo skewers, soak skewers in water for at least 1 hour before use, to prevent them from scorching and splintering during cooking.