Claude Mariaux's lemongrass skewered monkfish with ginger, coriander & coconut salsa

Claude Mariaux, head chef at Tummies in Cippenham, is going to be offering up some recipe ideas in a regular blog for the Advertiser and Express websites.

Next up is lemongrass skewered monkfish with ginger, coriander & coconut salsa.

(Preparation time : 30 mins. )

Ingredients for 8 people :

• 800g monkfish tails
• 8 lemongrass sticks
• 4 limes for garnishing, plus 2 for zests
• 200ml of olive oil
• Knob of butter
• 25 g ginger, finely cut
• 1 large bunch coriander, roughly chopped
• Thai tom yum paste
• 100 ml vegetable stock
• 200 ml coconut milk                            
• Chopped chives
• 1 red chilli, finely chopped
• Salt and pepper

Method :

1.  Prepare a marinade with the olive oil, a teaspoon of tom yum paste, some of the chopped ginger and some of the coriander.
2. Cut the monkfish into 30-35g pieces and skewer 3 pieces on each lemongrass stick.
3. Place the skewers in a dish and pour the marinade over them. Marinade for a couple of hours.
4. To make the sauce, bring the vegetable stock to the boil and add the coconut milk and some of the tom yum paste. Bring to the boil and reduce for a few minutes. Set aside.
5. To cook the monkfish, season with salt & pepper. Heat up a frying pan with a dash of oil and a knob of butter. Seal the monkfish on the “presentation” side and place on a tray lined with greaseproof paper.
6. About six minutes prior to serving, place the skewers in a pre-heated oven at 220oC and bake until cooked.
7. While the monkfish is cooking, bring the sauce back to the boil, rectify seasoning and keep warm.
8.  When ready to serve, place the limes on the plates, then “rest” the skewers on the limes.
9. Finish the sauce by adding the coriander, spoon over the fish. Decorate with lime zests.

Best Wishes,

 Claude

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