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
Spring onions and sugar snap peas
Chilli jam / sauce
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.