Honey Gochujang Fish and Red Onion Skewers

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and halve the lime. 

In a medium bowl, combine the gochujang paste, garlic, honey, oil (see pantry for amount) and a pinch of lime zest. Season with salt and pepper. 

Meanwhile, halve and peel the red onion, then cut each half into 3 wedges

Drain the fish mix and pat dry with kitchen paper. Add it to the bowl along with the onion, mix well so all pieces are coated in the marinade.

Thread the fish and red onion onto the skewers (2 per person), then pop the skewers onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the chips have 10 mins left of cooking time, pop your skewers on the middle shelf of your oven to cook for 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While everything is baking, crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, combine the slaw mix, peanuts, sugar (see pantry for amount), a squeeze of half of the lime and half of the mayonnaise.

Season with salt and pepper and mix well.