30 mins to 1 hour
By Tom Brown
From Saturday Kitchen
For the monkfish satay
- 2 limes, 1 juice only, 1 sliced in half, to serve
- 1 tsp runny honey
- 1 tbsp dark soy sauce
- 1 tbsp medium curry powder
- 3 tbsp peanut butter
- 200ml/7fl oz coconut milk
- 2 x 180g/6oz pieces monkfish loin, trimmed
- 2 tbsp olive oil
For the roast carrots
- 6 medium carrots, peeled
- 1 tsp caster sugar
- 30g/1oz unsalted butter
- 1 tbsp white wine vinegar
- 1 red chilli, finely chopped
- 1 stick lemongrass, thinly sliced
- 1 small bunch coriander, finely chopped
- 30g/1oz roasted peanuts, roughly chopped
To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour.
Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool.
Preheat the oven to 180C/160C Fan/Gas 4.
Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning.
Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest.
To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over.