Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Make the pickled vegetable salad by combining 200ml water, the rice vinegar, sugar and salt, and stirring to dissolve. Pour over the vegetables and set aside for at least 30 minutes.
Combine the turmeric, chilli powder, ginger, garlic, olive oil and salt, and mix to a paste. Rub evenly over the fish and set aside for 30 minutes. Light the barbecue.
Drain the vegetables, add the fish sauce and dill, and mix well.
Thread the fish cubes onto six skewers with the pepper and cook over direct heat for 7-10 minutes, or until cooked through.
Scatter with the basil, peanuts and chilli, and serve with the pickled salad, lettuce leaves and noodles.