Marinated monkfish on lemongrass skewers

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the lemons and dab dry. Finely grate the zest of 1 lemon and squeeze the juice. Peel ginger and garlic. Dice ginger finely, press garlic through a garlic press.

2. 2

   Mix ginger, garlic, sambal oelek, sesame oil, lemon juice and zest. Wash the fish, dab dry and cut into 3-4 cm cubes. Mix fish and marinade and cover and refrigerate for at least 30 minutes.

3. 3

   Cut the remaining lemons into large pieces. Wash lemon grass and leaves and dab dry. Cut lemon grass in half lengthwise. Prick lemon leaves, fish and lemon pieces with a skewer and then skewer them on the lemon grass.

4. 4

   Season fish with salt. Heat the oil in a large pan and fry the skewers in portions for 3-4 minutes, turning them over, remove them and keep them warm. Wash coriander, dab dry and chop except for a little bit for garnishing.

5. 5

   Sprinkle over the skewers and serve immediately.