Red Thai Monkfish Skewers & Grilled Pak Choi

Chunky monkfish coated in red Thai curry spices and grilled on skewers alongside pak choi, a nutritional powerhouse containing a wealth of vitamins. The spicy baby potato salad accompanying the skewers is loaded with Asian flavours including ginger, garlic, red chilli, lime and fresh coriander.
Serves 2
Total Time
1 Hour
1 lime
1 pak choi
1 red chilli
2 spring onions
2 tbsp of oil
2 tbsp of red Thai curry paste
2 tsp of black sesame seeds
2 x 140g monkfish tails, diced (skin off)
400g of baby white potatoes
4cm of fresh ginger
4 skewers
Large handful of fresh coriander
Step 1

Boil a kettle. Slice the baby potatoes in half. Place the baby white potatoes into a saucepan with a pinch of sea salt and cover with the boiling water. Simmer for ten to 15 mins until tender, then drain.

Step 2

Peel and grate or finely chop the ginger. Finely chop the red chilli and the coriander leaves. Finely slice the spring onions, removing the root ends. Cut the pak choi in half lengthways and rub with one tablespoon of oil.

Step 3

In a small bowl, mix the red Thai curry paste with one tablespoon of oil. Add the diced monkfish to this bowl and coat well. Thread the monkfish through the skewers.

Step 4

Preheat a BBQ (or frying pan) and cook the monkfish skewers for ten to 15 mins, turning occasionally, until cooked through. Towards the end of cooking the skewers, place the pak choi on a BBQ (or frying pan) for two minutes each side until softened.

Step 5

Place the cooked potatoes into a large bowl, and stir through the ginger, chilli, coriander, spring onions and half of the juice from the lime. Season with a pinch of sea salt.

Step 6

Spoon the spicy potatoes onto two warm plates, top with the monkfish skewers. Sprinkle over the black sesame seeds and serve with the remaining juice from the lime.

Recipe courtesy of Mindful Chef

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