Serves 4

Ingredients

• 600g (1 pound 5 ounces) grouper (or monkfish) fillet, skinned and cut into 2.5cm (1-inch) dice
  
• 1 tablespoon vegetable oil
  
• For the marinade:
  
• 2 garlic cloves, peeled
  
• 1cm (1/2-inch) piece of fresh ginger
  
• 1 lemongrass stick, tough outer layers removed
  
• 1 teaspoon red chilli powder
  
• 1 teaspoon salt
  
• 1/2 teaspoon sugar
  
• 2 kaffir lime leaves, cut into fine strips
  
• juice of 1 lemon

For the sauce:

• 100ml (scant 1/2 cup) groundnut oil
  
• 100g (1 cup) raw peanuts, skinned
  
• 2–3 Thai red chillies, chopped
  
• 1cm (1/2-inch) piece of fresh ginger, sliced
  
• 4 garlic cloves, peeled
  
• 100ml (scant 1/2 cup) fresh coconut milk
  
• 1 tablespoon Thai fish sauce
  
• 2 teaspoons dark soy sauce
  
• 1 tablespoon sugar
  
• juice of 1 lemon
  
• 1 teaspoon salt
  
• 2 tablespoons chopped fresh
  
• coriander

Method

For the marinade, blitz together the garlic, ginger and lemongrass in a food processor, or pound them together in a pestle and mortar. Mix them with the remaining marinade ingredients and rub them over the fish. Set aside for 30 minutes.

Meanwhile, soak 8 bamboo skewers in water. To make the sauce, heat the groundnut oil in a saucepan until it is nearly smoking, then turn off the heat and leave to cool completely (this preheating ‘cooks’ the oil and improves its flavour).

Reheat the oil and add the peanuts. They should cook to a golden brown in 2–3 minutes. Transfer the peanuts and the oil to a food processor or blender and blend them to a rough paste.

Add the chillies, ginger and garlic and continue to blend. Add all the remaining ingredients except the coriander and blend until smooth. Stir in the coriander and set aside.

Thread the fish pieces on to the skewers and cook on a preheated ridged grill pan (or under a hot grill) for 3–5 minutes, until cooked through, turning the skewers occasionally.

Remove from the heat and serve with the peanut sauce.