Monkfish kebabs

This succulent and meaty fish is great for kebabs as it holds its shape and flavour while cooking. The heat of this Thai marinade can be adjusted according to your preference by adding less or more chilli.

10 mins

2

Easy

• 2x Field & Flower monkfish fillets
• 1 lemongrass stick
• 2 garlic cloves
• 1 red chilli, deseeded
• 1 inch of ginger
• Handful of coriander
• ½ tin of coconut milk

1. Cut the monkfish fillets into 2 inch chunks and set aside.

2. In a food processor, place the lemongrass, ginger, chilli, garlic, coriander and coconut milk and mix until combined.

3. Place the monkfish in the coconut milk mixture and leave to marinate overnight (or 2 - 3 hours). If using wooden skewers, soak for an hour in cold water before using.

4. Cook on a griddle or frying pan for around 8 - 10 minutes, turning every few minutes until golden and firm to touch. We recommend serving this with a rainbow salad, sweet potato wedges and chilli jam.