Fishbox BBQ - Monkfish Kebabs

Fishbox BBQ - Monkfish Kebabs

Ingredients

FOR THE KEBAB

250g monkfish tail, prepared

1 lime, juice

15g ginger, finely diced

1 clove garlic, chopped

2 tsp. Chinese rice wine

3 tbsp. oyster sauce

 

TO SERVE

Tortilla

Spring onions and sugar snap peas

Chilli jam / sauce

 

 


Method

Cut the monkfish into even sized pieces (not too small).

 

Mix all the other ingredients together for a marinade.

 

Toss the monkfish in the marinade and leave for 30 minutes.

 

Thread the monkfish on wooden skewers previously soaked in cold water.

 

Brush the monkish with a little oil and place on the BBQ, cook for approx. 2 minutes on either side. 

 

When cooked, slide the monkfish off the skewers into a warm tortilla, top with some crispy shredded spring onions and sugar snaps.

 

Serve chilli jam/sauce on the side.