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Ingredients
- 4 tablespoons olive oil grated zest of 1 lime
- 2 teaspoons Thai fish sauce
- 2 garlic cloves, crushed
- 1 teaspoon grated fresh root ginger
- 2 tablespoons chopped fresh basil
- 700g/11⁄2lb monkfish fillet, cut into chunks
- 2 limes, each cut into 6 wedges
- salt and freshly ground black pepper
- noodles or rice, to serve
Instructions
- Soak bamboo skewers in water for 30 minutes to prevent burning.
- Mix the olive oil, lime zest, fish sauce, garlic, ginger and basil together.
Season with salt and pepper. - Wash the monkfish under cold running water, and pat dry with kitchen
paper. Add to the marinade and mix well. Cover and leave to marinate
in the refrigerator for 2 hours, stirring occasionally. - Preheat a charcoal barbecue or grill until hot. Lift the monkfish pieces
from the marinade, and thread them onto the skewers, alternating with
the lime wedges. - Cook the skewers for 5–6 minutes on the hot barbecue or under the grill,
turning regularly, until the fish is tender. - Serve with noodles or rice.
