Monkfish Satay Recipe - Great British Chefs

Ingredients

• 600g of monkfish, trimmed of sinew and skin, cut into 20–25 even chunks
• 2 tbsp of coriander seeds
• 2 garlic cloves, peeled and finely chopped
• 2 tbsp of finely grated ginger
• 3 lemongrass, coarse outer layers removed, finely chopped
• 2 tbsp of sunflower oil
• 2 tbsp of soy sauce
• 2 tbsp of fish sauce
• 1 lime, zest only (juice reserved for the sauce)
• sea salt
• black pepper
• 1 tsp sunflower oil
• 4 garlic cloves, crushed
• 6 shallots, finely chopped
• 2 chillies, deseeded and finely chopped
• 2 tbsp of brown sugar
• 1 tbsp of fish sauce
• 200ml of coconut milk
• 160g of unsalted peanut, roasted and finely chopped
• salt
• 1 lime, cut into quarters