Seafood Brochettes with Lime and Coconut
	Soak bamboo skewers in water for about an hr to prevent them scorching. You need 30 skewers for this recipe.   700 g    tuna   700 g    salmon   700 g    swordfish   ½ cup    palm sugar   600 ml    coconut milk   3 Tbs    kaffir lime rind   1/3 cup    kaffir lime juice   3   birds eye chillies     1 Finely chop palm sugar. Grate lime rind. Seed and finely chop birds eye chillies. 2 Remove any skin from fish; cut each fish into 4cm pieces. Place sugar and cream in small pan; stir over low heat, without boiling, until sugar dissoves, cool. Stir in rind, juice, chilli and fish. (Best made ahead to this stage. Cover, refrigerate for 3hrs, overnight or freeze.) 3 Drain fish over small pan; reserve marinade. Thread a mixture of fish pieces onto 15 pairs of skewers; grill on heated oiled bbq,uncovered, until browned lightly and just cooked through. Place reserved marinade on bbq; simmer, uncovered, 1 min or until thickened slightly. Serve with brochettes.   Servings: 15 Yield: 30 skewers   Copyright © 2006, The Gourmet Saint