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Grilled monkfish salad

Mini C from Great Food Live
If you're a fan of coconut and mild spicy flavours, you'll love Mindi C's perky monkfish salad

Grilled monkfish salad

Method

1. Soak 2 x 24cm bamboo skewers in cold water. Using a mortar and pestle, grind the garlic and coriander root to a paste

2. For the fish, combine the garlic and coriander paste with the coconut cream and fish sauce. Stir in the cumin and black pepper and add the monkfish pieces, stirring to coat them with the spiced cream.

3. Cover and leave on one side to marinate for about 10 minutes.

4. Cook the sweet potato in boiling water until tender. Turn off the heat and leave in the pan, without draining the water - this keeps them warm. Drain the water when you are ready to serve.

5. Preheat the grill to high. Thread 6 pieces of monkfish on to each skewer, alternating with pieces of red pepper. Grill for about 2 minutes, turning half-way through, until the fish is cooked.

6. While waiting for the fish to cook, make the dressing by heating a teaspoon of vegetable oil in a frying pan over a low heat. Stir in the green curry paste, and fry, stirring all the time, for about 10 seconds.

7. Pour in the coconut cream, increase the heat, and gently stir to blend everything together. Simmer for a minute or two, until the sauce has thickened slightly. Finally, add the fish sauce, sugar and sweet basil leaves, and give it a final stir. Turn off the heat and leave it to cool down slightly.

8. Combine the salad leaves, chopped pepper and drained sweet potato chunks and accompany with the fish - drizzle over the warm green curry sauce before serving.

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Prep: 15 min, plus marinating
Cook: 5 min

Ingredients

For the fish

2 garlic cloves
small coriander root
100ml coconut cream
1 tbsp nam pla (Thai fish sauce)
1/2 tsp ground cumin
ground black pepper
400g monkfish fillets, cut into 12 chunks