Green Chilli Fish Kebabs

Ingredients

FOR THE KEBABS

500g (1lb) firm white fish fillets, skinned
250g (8oz) salmon fillet, skinned
1 egg white
3 long green chillies, seeds removed and finely chopped
4 spring onions, finely sliced
2 tbsp finely chopped coriander leaves
1 tbsp chopped fresh mint leaves
2 tsp finely grated ginger
2 cloves garlic, crushed
Juice and finely grated zest 1 lime
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp black peppercorns

FOR THE YOGHURT SAUCE

250ml (8fl oz) tub natural yoghurt
1 small cucumber, grated or finely chopped
2-3 tbsp roughly chopped fresh mint leaves
Steamed rice, to serve

Method

Soak 18 skewers in warm water for 20 minutes. Remove any bones from the fish, roughly chop and then process with the egg white in a food processor until minced. Stir the chillies, spring onions, fresh coriander, mint, ginger, garlic, lime zest and juice and mix well.
Heat the fennel seeds, coriander seeds and peppercorns in a frying pan over a medium heat for 2-3 minutes or until fragrant. Grind in a spice mill or with a pestle and mortar. Stir the spice into the mixture and season with sea salt.
Mould golf ball size pieces of the mixture onto 12 soaked skewers. Chill for at least 30 minutes.
Cook the kebabs either on a barbeque plate or on a heated grill pan until golden on both sides.
Make the yoghurt sauce by combining the yoghurt, cucumber and mint. Season to taste with a little salt. Serve accompanied with steamed rice.