Ingredients:

• 800g Kingfish fillet
• 1 Cucumber
• ¼ Watermelon
• ½ Rockmelon
• ½ Pawpaw
• ½ Mango
• Cherry Tomatoes
• Salt
• Cracked Pepper
• 2 Limes
• 1 Tin Coconut Cream
• Shredded Toasted Coconut
• Wooden Skewers

1
Lay the fish on its side in front of you and grab the head firmly. Place your fillet knife directly behind its fin and cut downward to the backbone. Do not cut through the backbone.

Turn the knife flat in the direction of the tail.

Slowly begin to slice towards the tail of the fish making sure to stay as close to the back bone as possible. Cut to the end of the tail, but leave the skin attached.

Flip the fillet so that it is laying flat on the table with the scales down. Lay the knife flat on the table between the meat and the skin of the fillet where the skin is attached at the tail and use the same slicing motion to remove the meat from the skin of the fish.

Remove the centre fillet bone.
Repeat with the other side

2
Cut 2cm cubes out of the fillet, place onto a plate and leave in the chiller till needed.

3
Peel skin from cucumber. Peel thin strips the length of the cucumber.
Remove the seeds from the pawpaw and rockmelon, using the melon baller scoop out the flesh into round balls and put to the side.
Repeat the process for the watermelon

4
First step is to fold a fillet over a watermelon ball and place onto the wooden skewer, repeat with a pawpaw and cucumber, then a fillet and pawpaw followed by a cucumber and watermelon top with a cherry tomato
Complete 8 kebabs and lay out into a shallow dish.
Season with salt and pepper.

Marinate by squeezing over lime juice, drizzle of coconut cream and garnishing with shredded toasted coconut