1.To make chilli sauce, grind chilli, garlic and coriander to a smooth paste. Add fish sauce, juice, sugar, mirin and the water. Transfer mixture to small saucepan; stir until sugar is dissolved and sauce heated through.
2.Meanwhile, combine fish with soy sauce, garlic and ginger in large bowl. Cover; refrigerate for 1 hour.
4.Thread fish and capsicum alternately onto 4 skewers. Brush with oil; cook under hot grill until fish is tender. Serve kebabs on rice topped with sauce.
You will need to cook about ⅓ cup (65g) long-grain rice for this recipe. Fish can be marinated a day ahead and refrigerated, covered.Note