Grilled Thai Fish Skewers with Cucumber Relish and Spicy Peanut Sauce

Use any firm/chunky white fish for this recipe.

Serves:  4.  Chef:  Marco Edwardes

Fish skewers
400gm Monkfish or other firm and chunky fish, e.g. Blue Moki, Kingfish, Hapuku, Bluenose

4-8 bamboo skewers, soaked
1½ tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tbsp light palm sugar, grated
400ml coconut milk
1 orange, zest and juice
Vegetable oil, for frying

Method:
1. Add the turmeric, coriander, cumin, palm sugar, coconut milk and orange zest and juice into a suitable saucepan and heat gently until sugar is dissolved. Set aside and allow to cool.
2. Cut the fish into even 2x2cm chunks and place in the coconut mixture and allow to marinate for 30 minutes.
3. Make up 4-8 fish skewers and fry in a hot pan for 1-2 minutes on both sides. Brush the skewers with remaining coconut mixture to keep moist.
4. Serve with cucumber relish and peanut sauce on the side.

Cucumber relish
½ telegraph cucumber, peeled and sliced
1 shallot, peeled and sliced
½ red chilli, sliced into fine rings
2 sprigs coriander
60ml rice wine vinegar
2 tbsp castor sugar
Salt

Method:
1. Add the cucumber, shallot, chilli and coriander into a small bowl.
2. In a small saucepan heat the rice wine vinegar, sugar and salt until all dissolved.
3. Allow to cool and then pour over cucumber relish.

Peanut Sauce
1 tbsp red curry paste
200ml coconut milk
100gm peanut butter, smooth
20ml rice wine vinegar
Salt
2 tbsp brown sugar

Method:
1. In a small saucepan, heat the curry paste with 4 tablespoons of coconut milk, once the mixture splits add the rest of the coconut milk and peanut butter.
2. Stir well and bring to the boil. Season with rice wine vinegar, salt and brown sugar. Simmer for 5 minutes. Set aside.

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