Fish brochette with coconut dressing

Even if you’ve never given much thought to your diet before, becoming pregnant will inspire you when it comes to food and nutrition. Now is the perfect time to start thinking about your pregnancy diet and making wise decisions about what you eat.

Fish brochette with coconut dressing

The firm texture of orange roughy fish is ideal for this Thai-inspired fish dish. If you can’t find it, any firm white fish such as cod or monkfish, will do. The brochettes are spiced up with red chilli – chillies are considered by herbalists to stimulate the appetite, increase blood flow and help with digestive problems.

Serves 4
Preparation time: 5 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes

A good source of:
Beta carotene, iodine, protein and vitamin C

Preparation

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 stalk lemongrass, trimmed and sliced finely
2 cloves garlic
1 hot red chilli, halved and deseeded (optional)
50 g fresh coriander
200 ml coconut cream
4 5 140 g orange roughy fillets, skinned and cut into large chunks
1 red pepper, cubed
1 yellow pepper, cubed

Place the coriander and cumin seeds in a heavy-based pan and heat gently for 1 minute. Remove from the heat and place in a food processor. Add the lemongrass, garlic, chilli, coriander and coconut cream to the food processor and whiz until smooth.

Place the fish in a large dish and pour over the marinade mixture. Cover and leave to marinate in the fridge for at least 30 minutes. Meanwhile, preheat the grill to high. Thread the fish on to 4 long metal skewers, alternating with pieces of read and yellow pepper.

Grill the skewers for about 10 minutes until the fish is cooked through.

Serve with rice and a green salad.

Enjoy