Monkfish satay

Serves4
30 minutes

Ingredients

Monkfish

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

Marinade

  • 2 tbsp of coriander seeds
  • 2 garlic cloves, peeled and finely chopped
  • 2 tbsp of finely grated ginger
  • 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)
  • sea salt
  • black pepper

Peanut satay sauce

  • 1 tsp sunflower oil
  • 4 garlic cloves, crushed
  • 6 shallots, finely chopped
  • 2 chillies, deseeded and finely chopped
  • 2 tbsp of brown sugar
  • 1 tbsp of fish sauce
  • 200ml of coconut milk
  • 160g of unsalted peanut, roasted and finely chopped
  • salt
  • black pepper

To serve

  • 1 lime, cut into quarters

Method

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