Put the bread into a food processor and whizz until you have breadcrumbs. Add the garlic, ginger and chilli and blend again. Then add the pieces of white fish, sugar and fresh coriander and blend until everything is finely minced. Finally, add the egg to the mixture and whizz again until combined.
Divide the mixture into 12 equal portions and then press each portion around a lemongrass stick, squeezing it into shape. Chill the skewers for at least 30 minutes in the fridge to firm up.
Heat the oil in a frying pan and cook the skewers for 6-7 minutes, turning occasionally until golden and cooked through. You may need to cook the skewers in batches; just keep them warm in the oven while you cook the rest. Serve with sweet chilli sauce.
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