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Monk-fish  - 450 g
Lemon grass stalks - 8
Fresh lemon juice - 2 tbsp
Olive oil - 1 tbsp
Fresh coriander - 1 tbsp (finely chopped)
Salt - 1/2 tsp
Large scallops - 12 (cut in half cross-ways)
Freshly ground black pepper
Fresh coriander sprigs, to garnish rice, to serve


  • Remove the tough, transparent membrane from the monk-fish, otherwise it will shrink during cooking. Cut the flesh into 16 large chunks with a sharp knife.
  • Remove the outer leaves from the lemon grass. Finely chop the tender parts of the leaves and place in a bowl. Stir in the lemon juice, olive oil, chopped coriander and salt and season to taste with pepper.
  • Thread the monk-fish and scallop chunks. Arrange the skewers of fish and shellfish in a shallow dish and pour over the marinade, turning the skewers to coat thoroughly. 
  • Cover and set aside for 1 hour. Transfer the skewers to a steamer, cover and steam over boiling water for 10 minutes, until just cooked. Garnish with coriander and serve with rice and the cooking juice poured over. 
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