Fish on Lemongrass Skewer with Sweet Potato Ginger Coconut Puree

For the fish on lemongrass skewer with sweet potato-ginger-coconut puree, cut the redfish fillets into bite-sized pieces and stick each on the lemongrass stems. Peel the garlic clove and sauté the fish skewers with garlic in olive oil. Season well with salt and freshly ground pepper.

For the sweet potato-ginger coconut puree, dice the peeled sweet potatoes, cook in vegetable soup, with ginger slices and the coconut cream until soft. Pour in whipped cream, puree and season strongly with salt and freshly ground pepper.

Tournament the zucchini into crescents, toss in olive oil and an unpeeled clove of garlic, season and toss with basil leaves.

Arrange the fish on lemongrass skewers with sweet potato-ginger-coconut puree, garnish with basil leaves and serve.

Preparation Tip:

The fish on lemongrass skewer with sweet potato ginger coconut puree can be varied according to taste and preference. Firm-fleshed fish is best. If you do not have lemongrass stems available, use regular wooden skewers.

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