Rice Table: Fish Sate

Defrost and peel the scampi, cut lengthwise and remove the intestines. Roughly chop the monkfish fillet and scampi. Remove the outer leaves from the lemongrass, chop the inner leaves very finely. Chop the garlic very finely. Cut chili pepper in half lengthwise, remove seeds and chop very finely.

Mince fish with lemongrass, garlic and chili quickly with a blitz chopper or possibly in the Moulinette to a not too fine amount. Fold in the coconut and leave to cool for at least 15 minutes. With wet hands, place the mixture on 8 wooden skewers, pressing well to smooth and shape into an oblong shape. Cover and refrigerate until ready to fry.

Season fish skewers with salt and roast in hot oil in a grill pan or on a griddle at high temperature for 3 min on each side. Serve immediately with peanut coconut or sauce dip.

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