Thai Lemongrass Skewer with Monkfish

(*) Skewered delicacies Sharpen the lemongrass stalk a tiny bit on the root side. Cut the monkfish fillet into 8 evenly sized medallions. Remove the light stalk from the leaves of the packchoi and blanch the leaves briefly in boiling hot water and quench in cold water.

Wrap the green leaves around the fish medallions. Remove the shell from the king prawn tails up to the last two segments. Remove the peel from the peppers and cut 2×2 cm squares. Then skewer the ingredients alternately on the lemongrass sticks.

Place the skewers in a shallow container. Chop garlic and shallots very finely and sprinkle on top. Sprinkle with a little pepper and now baste with the light soy sauce a few times.

Heat a little oil in a large frying pan. Place the skewers on a paper towel and put them in the frying pan. Sauté briefly and remove from the frying pan a second time.

Extinguish this frying pan with the fish stock and fill up with the coconut milk. Then add the curry paste, fish sauce and sugar. Then add the kebabs one more time to the sauce form and gently (without making) finish cooking. Arrange the kebabs and pour the sauce over them. Cut kaffir lime leaves into fine pieces and sprinkle over the top.

Offer plain basmati rice as a side dish.

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