Preheat your oven to 220°C/200°C fan/gas mark 7.

Soak your skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

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, olive oil for the marinade (see pantry for amount) and a pinch of lime zest. Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

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 of marinade along with the onion, then mix well to coat.

Thread the fish and onion onto the skewers (2 per person), alternating between the two, then pop the skewers onto a large baking tray. 

When the chips have about 10 mins left, pop your skewers on the middle shelf of your oven to cook for 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything's in the oven, crush the peanuts in the unopened sachet using a rolling pin.

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

Season with salt and pepper and mix well.  

When everything's ready, share your skewers between your plates.

Serve with your chips, slaw and the remaining mayonnaise alongside for dipping.

Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!