Monkfish Skewers with Turmeric and Mint 

Monkfish Skewers with Turmeric and Mint


Preparation:20 min
Ready in:170 min


For each

500 gramsMonkfish (boneless)
1red Onion
1small red Chile pepper
4 sprigsMint
½Lemons (juiced)
2 tablespoonsAsian Fish sauce
½ teaspoonsTurmeric (ground)
30 millilitersSesame oil
2 tablespoonsClarified butter
300 gramsBasmati rice
fresh Mint (for garnish)


1 Rinse the monkfish fillets, pat dry with kitchen towels and cut into cubes. Peel the red onion and separate into small cubes. Rinse, trim and chop the chile pepper. Rinse the mint, shake dry and chop the leaves. Mix the fish in a bowl with the onion, chile pepper, mint, lemon juice, fish sauce, turmeric and sesame oil. Cover and marinate for about 2 hours in the refrigerator.
2 Meanwhile, add the clarified butter in a saucepan and sauté the rice in it while stirring. Add enough water to deglaze until the rice is covered. Season with salt, bring to a boil, cover and cook on a low temperature for about 15 minutes. Remove from heat and let soak for another 5 minutes.
3 Put the fish pieces on wooden skewers. Heat a non-stick pan without oil and cook the skewers over medium-high heat on all sides for 6-8 minutes total. Serve the rice in bowls and place the skewers on top. Garnish with fresh mint.


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