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How to make red Thai monkfish and pak choi skewers
As long summer evenings beckon and we bring out the charcoal, spicy fish skewers with charred pak choi make a fine barbecue alternative to humdrum burgers and dogs
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1 lime
1 pak choi
1 red chilli
2 spring onions
2 tbsp oil
2 tbsp red Thai curry paste
2 tsp black sesame seeds
2 x 140g monkfish tail (skin off), diced
400g baby white potatoes
4cm fresh ginger
4 skewers
Large handful of fresh coriander
Boil a kettle. Slice the baby potatoes in half. Place the baby white potatoes into a saucepan with a pinch of sea salt and cover with boiling water. Simmer for 10-15 mins until tender, then drain.
Peel and grate or finely chop the ginger. Finely chop the red chilli and the coriander leaves. Finely slice the spring onions, removing the root ends. Cut the pak choi in half lengthways and rub with 1 tbsp oil.
In a small bowl, mix the red Thai curry paste with 1 tbsp oil. Add the diced monkfish to this bowl and coat well. Thread the monkfish through the skewers.
Preheat a BBQ (or frying pan) and cook the monkfish skewers for 10-15 mins, turning occasionally, until cooked through. Towards the end of cooking the skewers, place the pak choi on a BBQ (or frying pan) for 2 mins each side until softened.
Place the cooked potatoes into a large bowl, and stir through the ginger, chilli, coriander, spring onions and half of the juice from the lime. Season with a pinch of sea salt.
Spoon the spicy potatoes onto two warm plates, top with the monkfish skewers. Sprinkle over the black sesame seeds and serve with the remaining juice from the lime.
Recipe from Mindful Chef (mindfulchef.com)
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