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Monkfish tail baked in a foil package with chilli, coconut milk, garlic and ginger
Serves 4
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Ingredients
600g/1lb 2oz monkfish (cut into 4 pieces)4 garlic cloves, crushed2 chillies, sliced into 12 pieces4 sprigs fresh lemon thyme 20g/¾oz grated ginger1 stalk lemongrass, cut into 4 pieces12 tbsp coconut milk1 lime, quartered salt, to taste
Method
1. Preheat a barbecue until the coals are white hot. (Alternatively, cook in an oven preheated to 180C/350F/Gas 4.)2. Fold a large piece of aluminium foil in half. Place a smaller piece of baking paper on top of the foil. Place a piece of monkfish onto the paper with a garlic clove, three slices of chilli, a sprig of lemon thyme, a quarter of the grated ginger, a piece of lemongrass, three tablespoons of coconut milk and a pinch of salt. Repeat this for each piece of fish.3. Seal the parcels into a pasty-like shape, making sure the edges are sealed so that the juices can' t escape during cooking. Place onto the barbecue (or in the oven) for 20 minutes.4. Remove from the barbecue and leave to stand for five minutes. To serve, place each foil package onto a plate. Open up the foil and season with a squeeze of lime juice.
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