You will need
Monkfish cheek 600g, trimmed of sinew and skin
Garlic cloves 2, peeled and finely chopped
Ginger 2 tbsp, finely grated
Lemongrass 3 stalks, coarse outer layers removed, finely chopped
Coriander seeds 2 tbsp, toasted and ground
Soy sauce 2 tsp
Fish sauce 2 tsp
Lime 1, zest and juice
Lime 1, cut into 4 wedges
Red onion 1
Coriander ¼ bunch, roughly chopped
Dry roasted peanuts 50g
Olive oil 25ml
Sea salt and freshly ground black pepper
- For the marinade: grind the garlic, ginger, lemongrass and coriander seeds to a fine paste, and mix with the oil, soy sauce, fish sauce and lime zest.
- Coat the monkfish in the marinade and refrigerate for an hour.
- Finely slice the mangetout and red onion, then mix with the beansprouts, fresh coriander and peanuts.
- Drizzle the monkfish with some oil and lay on a hot barbecue or griddle.
- Cook the monkfish for 3 minutes on each side, then leave it to rest on a tray for 2-3 minutes.
- While the monkfish rests, mix the salad with the oil, lime juice and a good pinch of salt and pepper.
- Serve the monkfish alongside the salad, with a wedge of lime.