{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Monkfish with Sate Sauce

1 Kg (2 lbs)Monkfish
1 large Onion
4 Cloves Garlic
1 tablespoon Sunflower Oil
2 teaspoons Grated Root Ginger
1 teaspoon Chilli Powder
2 teaspoons Turmeric
1 tablespoon Soy Sauce
1 teaspoon Brown Sugar
grated juice and rind of 1 Lemon
4 tablespoons Peanut Butter
Slice the onion thinly, chop the garlic and with the grated ginger, sweat these in a pot with the sunflower oil for 10 mts or so on a very low heat until soft. Stir in the chilli, turmeric,soy sauce, brown sugar and lemon juice and then add the peanut butter.
Stir well together on a low heat and leave to cool a little.
(This is your Saté sauce)

Carefully take all the skin from the Monkfish aand cut into cubes of approx.1 " diameter.
Fry these in a little Sunflower oil on a high heat until lightly browned.
Stir in the sauce and bring back to the boil, simmer for just a minute or two until the fish is cooked through.
Serve with Rice or Cous Cous.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef