Fish kebabs

This salad is inspired by a turmeric fish banh mi, and you could easily serve everything inside a baguette with some mayonnaise. If that doesn’t appeal, a pile of sesame-dressed rice noodles or lettuce leaf cups make perfect accompaniments.

Ingredients

• 2 tsp ground turmeric
• 1 tsp mild chilli powder
• 1 tsp ground ginger
• 2 cloves garlic, crushed
• 4 tbsp olive oil
• 1.5 tsp sea salt flakes
• (such as cod, haddock or pollock) 600g firm white fish, cut into large cubes
• 1 large red pepper, cut into large cubes
• a bunch Thai basil, leaves picked
• a large handful roasted peanuts, crushed
• 1 -2 red chillies, finely sliced
• 2 Little Gems, leaves separated
• 300 g cooked vermicelli rice noodles
• 150 ml rice vinegar
• 1.5 tbsp caster sugar
• 1 tsp sea salt flakes
• 3 large carrots, grated or cut into fine strips using a julienne peeler
• 20 radishes, finely sliced
• 1 -2 tsp fish sauce
• a small handful dill, finely chopped

Steps

1. Make the pickled vegetable salad by combining 200ml water, the rice vinegar, sugar and salt, and stirring to dissolve. Pour over the vegetables and set aside for at least 30 minutes.
2. Combine the turmeric, chilli powder, ginger, garlic, olive oil and salt, and mix to a paste. Rub evenly over the fish and set aside for 30 minutes. Light the barbecue.
3. Drain the vegetables, add the fish sauce and dill, and mix well.
4. Thread the fish cubes onto six skewers with the pepper and cook over direct heat for 7-10 minutes, or until cooked through.
5. Scatter with the basil, peanuts and chilli, and serve with the pickled salad, lettuce leaves and noodles.