1In a medium bowl, combine coconut milk, lime juice, brown sugar, fish sauce, minced garlic, grated ginger, sliced red chili, and 2 tablespoons of chopped cilantro. Whisk well to combine.

2Add the cubed fish to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 1 hour (do not marinate for too long as the lime can 'cook' the fish).

3While the fish marinates, prepare the jicama slaw: In a large bowl, combine the julienned jicama, sliced red bell pepper, sliced red onion, remaining chopped cilantro, and chopped mint leaves.

4In a small bowl, whisk together rice vinegar, sesame oil, a pinch of salt, and black pepper for the slaw dressing. Pour over the slaw ingredients and toss gently to combine. Set aside.

5Preheat a grill or grill pan to medium-high heat. Carefully thread the marinated fish cubes onto the soaked bamboo skewers, making sure not to pack them too tightly. Discard any remaining marinade.

6Grill the fish skewers for 2-3 minutes per side, turning once, or until the fish is opaque, flaky, and lightly charred.

7Serve the grilled Tropical Fish Skewers immediately with generous portions of the crisp Jicama Slaw on the side.