1 stick lemon grass, white and lime green parts finely chopped
2cm piece fresh ginger, peeled, finely grated
2 tsp brown sugar
Lemon wedges & Tartare sauce, to serve (see tip)
1Place the mushrooms in a ceramic bowl and fish on a shallow plate. Combine the olive oil, lemon juice, lemon grass, ginger, brown sugar and salt & pepper in a screw-top jar. Shake until well combined. Pour three-quarters of the dressing over the mushrooms and the rest over the fish. Stir the mushrooms and turn the fish to coat. Cover and place in the fridge for 20 minutes.
2Thread the mushrooms and fish alternately onto bamboo skewers.
3Preheat a greased barbecue plate or char-grill on medium-high. Cook the skewers for 5-7 minutes, turning frequently, or until fish is cooked through. Serve with tartar sauce and lemon.
Tip: To make your own quick tartare sauce, combine 1 cup good quality mayonnaise with 2 tablespoons lemon juice, 1 tablespoon each of chopped capers, gherkins and flat leaf parsley. Season with salt and pepper and mix well. It will keep 4 weeks in the fridge.