Skewered monkfish with yakitori sauce and sweet and sour rice

Method

1. Put all the ingredients for the yakitori sauce into a saucepan, bring to the boil and simmer for 10 minutes, or until the sauce has thickened.

2. Cut the monkfish into 2.5 cm cubes and trim the spring onions into 2.5 cm lengths.

3. Thread alternative pieces of fish and spring onion on to lightly oiled metal skewers. Leave on one side, while you put the rice on to cook.

4. Rinse the rice to remove any excess starch. Melt the butter in a heavy based saucepan, add the rice and stir thoroughly.

5. Pour in the water or stock and stir once.

6. Bring to the boil, uncovered, over a medium heat. Reduce the heat and simmer for 12 minutes. The rice is ready when all the water has been absorbed Remove from the heat, cover with a lid and leave to rest for a couple of minutes before serving. Add all the remaining rice ingredients and stir well. Cover and keep warm. While the rice is cooking, preheat the grill to its highest setting.

7. Oil a wire rack and place the fish skewers onto it. Cook the fish under the grill and for about 30 seconds. Turn the fish and cook for a further 30 seconds.

8. Brush the fish with the yakitori sauce and cook for another half minute. Turn and repeat the process, brushing over with more sauce. Baste 4-5 times, until the fish is cooked - it should take about 5-7 minutes to cook.

9. Serve the fish skewers with the rice and garnish with lemon wedges.