Sweet chilli and lime fish skewers with coconut rice

Instructions

1 Place chilli sauce, lime juice and zest in a large bowl, mixing to combine. Add fish, tossing to coat. Set aside to marinate.

2 Place rice, coconut milk and stock in a saucepan. Bring to the boil over medium-high heat, then reduce heat to low and simmer, covered, for 15 minutes or until cooked. Fluff with a fork.

3 Thread a piece of fish onto skewers, followed by capsicum and courgette. Repeat to fill skewers, finishing with fish. Lightly spray a chargrill pan with oil and heat over high heat. Cook skewers for 1–2 minutes each side or until fish is cooked.

4 Divide rice among serving plates. Sprinkle with almonds and coriander, top with fish skewers, then serve with broccolini and lime wedges.