> Recipes > Monkfish

Monkfish satay

Monkfish satay

Monkfish satay

  • Starter
  • medium
  • Serves 4
  • 30 minutes, plus marinating and barbecue heating time

PT30M

Why not try?

1
Begin by preparing the marinade. Toast the coriander seeds in a dry pan over a medium heat for 1–2 minutes until fragrant. Using a pestle and mortar or spice grinder, grind the seeds to a powder
  • 2 tbsp of coriander seeds
2
Add the garlic, ginger and lemongrass to the coriander seeds and grind again, then transfer to a bowl and add the oil, soy sauce, fish sauce and lime zest. Mix well until fully combined
  • 2 tbsp of finely grated ginger
  • 2 garlic cloves, peeled and finely chopped
  • 3 lemongrass, coarse outer layers removed, finely chopped
  • 2 tbsp of sunflower oil
  • 2 tbsp of soy sauce
  • 2 tbsp of fish sauce
  • 1 lime, zest only (juice reserved for the sauce)
3
Lay the monkfish chunks on a tray and evenly coat in the marinade. Cover the tray with cling film and refrigerate for 1 hour. If you are barbecuing, light your barbecue 30 minutes before you intend to cook
  • 600g of monkfish, trimmed of sinew and skin, cut into 20–25 even chunks
4
Meanwhile, make the satay sauce. Heat a medium pan over a medium heat, then add the oil. When it is hot, add the shallots, garlic and 
chillies and sweat for 3 minutes. Stir in the sugar and cook for a further
 3 minutes, then add the fish sauce and coconut milk
  • 1 tsp sunflower oil
  • 6 shallots, peeled and finely chopped
  • 2 chillies, deseeded and finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp of brown sugar
  • 1 tbsp of fish sauce
  • 200ml of coconut milk
5
Bring to the boil and simmer for a 2 minutes. Stir in the peanuts and the reserved lime juice, then season with salt and pepper to taste. Keep warm (or allow to cool if preparing ahead and reheat to serve)
  • 160g of unsalted peanut, roasted and finely chopped
  • salt
  • black pepper
6
When the monkfish is ready, thread 4–5 chunks onto each skewers. Carefully lay the monkfish onto the barbecue (or hot griddle pan if preferred) and cook for 2 minutes on each side
7
Serve the monkfish on or off the skewers with lime wedges and the peanut sauce in a bowl on the side
  • 1 lime, cut into quarters

Comments ()

Monkfish satay

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...