Ingredients for 4 servings:

2 shallots

30 g ginger

2 cloves of garlic

1 red chilli pepper

2 tbsp sesame oil

4–6 tbsp olive oil

Juice and zest of 2 limes

2 tbsp maple syrup

8 monkfish fillets, each weighing 50 g

2–3 tbsp soy sauce

2 papayas

150 g mangetout

2 sprigs of coriander

2 tbsp white wine vinegar

4 sticks of lemongrass

1.)    Peel and finely dice the shallots, ginger and garlic. Halve the chilli lengthways, deseed and slice as thinly as possible.

2.)    Whisk together both types of oil with the lime juice, lime zest and maple syrup. Add the shallots, ginger, garlic and chilli and mix.

3.)    Wash the monkfish fillets, pat dry and place in a shallow bowl. Mix half the marinade with the soy sauce and pour over the fish fillets. Cover and leave to marinate in the fridge for around 1 hour.

4.)    In the meantime, peel and halve the papayas and scrape out the core with a spoon. Cut the papaya halves into thin strips. Clean the mangetout, halve diagonally and cook in salted, boiling water for around 1 minute. Then refresh with cold water.

5.)    Remove the coriander leaves from the stalks, chop coarsely and mix into the remaining marinade along with the white wine vinegar. Mix the vinaigrette with the papaya strips and mangetout. Season the salad with salt and pepper.

6.)    Remove the monkfish fillets from the marinade; allow some of the marinade to drip off. Season with salt and pepper and skewer two fillets onto each of the sticks of lemongrass, which should be cut to a point.

Grill the monkfish skewers over a hot barbecue for around 5 minutes on each side. Serve with the salad.

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