Ingredients

• 600 grams skinned blue cod fillets
• 1 tsp grated fresh ginger
• ½ tsp minced chilli
• 1 tblsp chopped fresh coriander
• 1 tsp chopped fresh mint
• 1 tblsp chopped fresh lemon grass
• 1 tsp honey
• 1 tblsp olive oil
• 2 tblsp lemon juice
• 2 tblsp Thai fish sauce

Method

1. Cut each fillet into 2 strips and thread on to skewers.
2. Combine the ginger, chilli, coriander, mint, lemon grass, honey, olive oil, lemon juice and fish sauce. Turn satays in the marinade to coat then leave for 10 minutes to 1 hour.
3. Cook under a medium-hot grill, or barbecue on an oiled solid plate until tender. Serve with stir-fried Asian greens.