Ingredients
- 700g monkfish tail, trimmed and cut into chunks
- 1 tbsp neutral oil
- Juice of 1 lime
- 1 tbsp soy sauce
- 1 garlic clove, grated
- 1 tbsp fresh ginger, grated
- 1 red chilli, finely chopped
- 1 tsp brown sugar
- For the Satay Sauce:
- 120g smooth peanut butter
- 150ml coconut milk
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp Thai red curry paste
- Splash of water, if needed
- To Serve:
- Lime wedges
- Fresh coriander
- Cucumber salad
- Jasmine rice or flatbread
Nutrition (per serving)
- Calories: 520
- Protein: 42g
- Fat: 34g
- Carbs: 12g
Method
- Mix the oil, lime juice, soy sauce, garlic, ginger, chilli and sugar.
- Coat the monkfish chunks in the marinade.
- Cover and chill for 1 hour.
- For the satay sauce, warm the peanut butter, coconut milk, soy sauce, lime juice, sugar and curry paste in a small pan.
- Loosen with a splash of water if needed.
- Thread the monkfish onto skewers.
- Grill or BBQ for 8 to 10 minutes, turning until lightly charred and cooked through.
- Serve with satay sauce, lime and coriander.
Notes
Monkfish can take bold flavours, which makes it ideal for satay. Keep the sauce spoon-able rather than too thick.