Red curry fish kebabs with coconut rice

Method

• 1
  Thread fish, capsicum and onion alternately onto skewers. Brush skewers with curry paste.
• 2
  Place coconut milk, 1/2 cup cold water and rice in a heatproof, microwave-safe bowl. Cover with 2 layers of plastic wrap. Microwave on high (100%) for 5 minutes. Microwave on medium (50%) for 7 minutes. Set aside for 5 minutes or until remaining liquid is absorbed. Carefully remove plastic wrap. Using a fork, fluff rice to separate grains.
• 3
  Meanwhile, lightly spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook kebabs, in batches, turning occasionally, for 5 to 7 minutes or until fish is browned and cooked through.
• 4
  Place kebabs on plates. Top with coriander. Serve with coconut rice and lime cheeks.