Put a pan on a medium heat and add coconut milk, low fat milk and rice and bring to boil. Reduce the heat and cover with a lid and cook gently for 8 - 10 minutes stirring frequently until the rice is almost tender and milk is absorbed.
Add the water, cover and cook for a further 10 minutes until the rice is completely cooked.
Slice each of the lemon grass stalk in half lengthways.
Cut the thin ends of each stalk to a point.
Cut the fish into cubes.
Thread the fish on to these skewers.
Separate the green and white part of the scallion and chop the white part.
Heat the oil in a large pan with the chilli flakes, garlic and white part of the scallion.
Add the fish skewers to the pan and gently fry for about 5 minutes turning until cooked through.