Thursday, 22nd March 2018
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Monkfish is surprisingly good when cooked this way. The flesh is a great foil for the spices.


- 1 Kg (2 lbs) Monkfish

- 1 large Onion

- 4 Cloves Garlic

- 1 tablespoon Sunflower Oil

- 2 tsps Grated Root Ginger

- 1 teaspoon Chilli Powder

- 2 teaspoons Turmeric

- 1 tablespoon Soy Sauce

- 1 teaspoon Brown Sugar

- grated juice and rind of 1 Lemon

- 4 tablespoons Peanut Butter


Slice the onion thinly, chop the garlic and with the grated ginger, sweat these in a pot with the sunflower oil for 10 minutes or so on a very low heat until soft. Stir in the chilli, turmeric, soy sauce, brown sugar and lemon juice and then add the peanut butter. Stir well together on a low heat and leave to cool a little.

(This is your Saté sauce)


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