Prawn and kingfish skewers with coconut rice

1.Shell and devein prawns, leaving tails intact. Cut each fish fillet into six pieces. Thread alternate pieces of fish and prawns on skewers.

2.Combine spices, oil, sauce and juice in small bowl; brush over fish and prawns. Cook skewers on a heated oiled barbecue grill plate, 4 minutes each side or until browned all over and just cooked through.

3.Serve skewers with coconut rice.

4.Place rice, coconut cream and the water in a large heavy-based saucepan; bring to the boil, stirring occasionally. Reduce heat; simmer, covered, 20 minutes or until liquid is absorbed and rice is just tender.

5.Meanwhile, dry-fry flaked coconut in a small frying pan, stirring, over low heat, until browned lightly. Stir toasted coconut and coriander into rice.