Monkfish satay

Monkfish satay

Everyday Seafood

Monkfish is the perfect fish to cook on a griddle or barbecue, because it can handle big flavours and has a firm texture that responds well to aggressive cooking. It’s essential to make sure that whatever you are cooking the monkfish on is red hot; if not it will stick and you won’t get a lovely charred finish to the outside. If you’re using wooden skewers, pre-soak them in cold water for 30 minutes or so, to prevent them burning before the monkfish is cooked.


Quantity Ingredient
600g monkfish fillet, trimmed of sinew and skin, cut into chunks
2 tablespoons coriander seeds
2 garlic cloves, peeled and finely chopped
2 tablespoons finely grated fresh ginger
3 lemongrass stalks, coarse outer layers removed, finely chopped
2 tablespoons sunflower oil
2 teaspoons soy sauce
2 teaspoons fish sauce
1 lime, zest grated, (use the juice for the sauce)
sea salt
freshly ground black pepper

For the peanut sauce

Quantity Ingredient
a drizzle sunflower oil
6 shallots, peeled and finely chopped
or 2 banana shallots, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2 red chillies, deseeded and finely chopped
2 tablespoons brown sugar
1 tablespoon fish sauce
200ml coconut milk
160g unsalted peanuts, roasted and finely chopped
1 lime, juiced

To serve

Quantity Ingredient
1 lime, cut into quarters


  1. For the marinade, toast the coriander seeds in a dry pan over a medium heat for a minute or two until fragrant. Using a pestle and mortar or spice grinder, grind the seeds to a powder. Add the garlic, ginger and lemongrass and grind again. Add the oil, soy sauce, fish sauce and lime zest and mix well.
  2. Lay the monkfish chunks on a tray and coat all over with 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.
  3. Meanwhile, make the peanut 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 let bubble for a couple of minutes. Stir in the peanuts and lime juice, then season with salt and pepper to taste. Keep warm (or allow to cool if preparing ahead and reheat to serve).
  4. When the monkfish is ready, thread 4–5 chunks onto each of 4 skewers. If using a char-griddle, heat up over a high heat. When the char-grill is smoking or the barbecue coals are white hot, carefully lay the monkfish on the griddle or grid and cook for 2 minutes on each side.
  5. Serve the monkfish on or off the skewers with lime wedges and the peanut sauce in a bowl on the side. Accompany with plain rice and a leafy side salad.
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