Marinated monkfish on lemongrass

Ingredients for 4 servings:

• 3 lemon(s), untreated
• 10 g fresh ginger
• 600 g monkfish fillet(s), ready to cook
• 1 clove(s) garlic
• Sambal Oelek
• 1 tbsp oil (sesame oil)
• 6 sprigs lemongrass
• 12 kaffir lime leaves
• 3 tbsp oil (sunflower oil)
• Coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Per serving approx. 1130 kJ / 270 kcal. Protein 28g / Fat 16g / Carbohydrate 0g Wash the lemons and pat dry. Finely grate the zest of 1 lemon and squeeze out the juice. Peel the ginger and garlic. Finely dice the ginger and press the garlic through a garlic press. Mix the ginger, garlic, sambal oelek, sesame oil, lemon juice and zest. Wash the fish, pat dry and cut into 3-4 cm cubes. Mix the fish and marinade, cover and chill for at least 30 minutes. Cut the remaining lemons into large pieces. Wash the lemongrass and leaves and pat dry. Halve the lemongrass lengthwise. Pierce the lemon leaves, fish and lemon pieces with a skewer and then skewer them onto the lemongrass. Season the fish with salt. Heat the oil in a large pan and fry the skewers in batches for 3-4 minutes, turning occasionally. Remove and keep warm. Wash the cilantro, shake it dry, and chop it, reserving a little for garnish. Sprinkle over the skewers and serve immediately.