Cut bell bell pepper into strips, zucchini into slices. Pat fish fillet dry and cut into cubes. For the marinade, finely chop the coriander. Mix coriander, ginger, coconut milk, lemon juice, salt, lemon zest and chili. Mix fish pieces with marinade and let stand in refrigerator for 6 hours. Thread fish pieces onto skewers alternating with peppers and zucchini. Grill the skewers.