Monkfish satay


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  • 600g of monkfish, trimmed of sinew and skin, cut into 20–25 even chunks


Peanut satay sauce

To serve

  • 1 lime, cut into quarters
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
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
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
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
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)
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
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
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