Monkfish Skewers with Coconut and Coriander is a modern British recipe for a classic barbecue dish of monkfish pieces and prawns in a coconut milk, ginger, onion and coriander marinade that's cooked on a barbecue and served garnished with toasted coconut. The full recipe is presented here and I hope you enjoy this classic British version of: Monkfish Skewers with Coconut and Coriander.
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Monkfish Skewers with Coconut and Coriander: Classic British recipe for a barbecue dish of monkfish and prawn skewers in a coconut marinade served garnished with toasted coconut.
For the Marinade:
1 tsp sunflower oil
1/2 small onion, finely grated
1 tsp fresh root ginger, grated
150ml coconut milk
2 tbsp fresh coriander (cilantro), chopped
salt and freshly-ground black pepper, to taste
Method:
For the marinade, heat the oil in a wok, add the onion and ginger and fry for 5 minutes, until soft but not coloured. Add the coconut milk to the pan and bring to a boil. Continue boiling rapidly for 5 minutes, or until the mixture has reduced to the consistency of single cream.
Take the pan off the heat and set aside until completely cooled. Once cold stir in the coriander and season to taste then pour into a shallow dish.
Cut the fish into bite-sized chunks and stir gently into the coconut mixture with the prawns. Set aside to chill in the refrigerator for between 1 and 4 hours.
Thread the marinated fish and prawns onto 4 skewers (discard any left-over marinade). Cook the skewers by barbecuing over hot coals for between 10 and 15 minutes, turning the kebabs frequently.
Arrange on serving plates, garnish with the toasted coconut and serve.
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