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Ingredients

1⁄2 cup rice wine vinegar
2 tablespoons caster sugar
250g packet coleslaw mix
1 carrot, grated
4 radishes, trimmed, thinly sliced
5 green onions
1/2 cup sweet chilli sauce
1/4 cup lime juice
3cm piece fresh ginger, finely grated
3 garlic cloves, crushed
700g white fish fillets, cut into 3cm pieces
1 tablespoon rice bran oil
1 tablespoon sesame seeds, toasted
Steamed white long-grain rice, to serve

Method

Step 1 Place vinegar and sugar in a large bowl. Stir until sugar dissolves. Add coleslaw mix, carrot and radish. Toss to combine. Set aside, stirring occasionally, for 30 minutes.
Step 2 Meanwhile, cut white and light green section of onion into 3cm lengths. Thinly slice dark green section. Set aside.
Step 3 Place sweet chilli sauce, lime juice, ginger and garlic in a large bowl. Stir to combine. Add fish. Toss to coat. Thread fish and onion lengths, alternately, onto skewers, reserving marinade.
Step 4 Drizzle oil on a barbecue chargrill. Heat on medium-high heat. Cook skewers, basting with marinade halfway through, for 2 to 3 minutes each side or until cooked through. Toss sesame seeds through coleslaw mixture. Serve salad with fish skewers, steamed rice and sliced green onion.

Sweet chilli fish skewers with pickled cabbage salad

How to make Sweet chilli fish skewers with pickled cabbage salad

Ingredients

Method