Fish skewers

Ingredients

8 wooden skewers

800g ling fish fillets, cut into cubes (2.5cm/1 inch square)

4 fresh vegies (eg button mushrooms, capsicum, zucchini, red onion), cut into cubes (2.5cm/1 inch square)

8 cherry tomatoes

1 cup instant couscous

1/4 cup of chopped parsley and sesame seeds (to garnish)

salt and pepper to taste

150ml soy sauce

1 teaspoon of fish sauce

1 clove garlic, finely chopped

1 teaspoons of brown sugar

2 teaspoons grated ginger

two drops of sesame oil

2 small red chillies, finely chopped (optional)

juice of one lime or lemon

2 tablespoons of finely chopped coriander

1. Put together your fish skewers, alternating the cubes of fish, vegetables and the cherry tomatoes evenly between the 8 skewers.

2. In a small jug, mix together the sauce ingredients.

3. Put fish skewers in a shallow dish and pour over the sauce. Put the dish in the fridge for one hour.

4. Meanwhile, cook the couscous in water with a squeeze of lemon, according to the packet directions.

5. Cook fish skewers on a very hot BBQ or frying pan for 1 minute. Turn over and cook for another minute or until cooked.

6. To serve: place the fish skewers on each plate of couscous. Sprinkle with chopped parsley and sesame seeds. Season with salt and pepper to taste.