Fancy something a little different to your usual satay dish? Try out our monkfish tail satay recipe, which is sure to impress!
450g monkfish chopped into 4cm chunks (or other white fish)
For the marinade:
25ml vegetable oil
2 tbsp reduced-salt soy sauce
2 tbsp finely chopped ginger
2 garlic cloves, finely chopped
½ tsp turmeric
For the satay dipping sauce:
1 tbsp peanut oil
1 shallot, roughly sliced
1 chilli, deseeded
1 garlic clove, chopped
100ml light coconut milk
2 tbsp brown sugar
3 tbsp reduced-salt soy sauce
160g skinless peanuts
Juice 1 lime
Salt to taste
Mix the ingredients for the marinade. Add the monkfish and coat well.
Preheat the oven to 180°C/fan 160°C/gas mark 4.
For the dipping sauce, heat the peanut oil in a frying pan, and cook the shallot, chilli and garlic until softened. Add the coconut milk and bring to a simmer.
Place the peanuts in the preheated oven for 5-8 minutes.
Add the remaining dipping sauce ingredients to the coconut milk mixture and blitz together with warm peanuts until smooth. Season to taste with salt.
Thread the monkfish chunks onto skewers and cook under the grill for 4–6 minutes or until cooked through.