Lemongrass & Lime Monkfish

If you like Thai-inspired fish dishes, the below could be for you.  I love it made with monkfish, but it is an expensive fish so you can substitute it for any meaty white fish.  It is light, spicy and very filling!

We used Monkfish from Net and Line in Bath. All other ingredients are from our local greengrocer and waste-free shop.

  • 1/2 shallot
  • 1 garlic clove
  • 1 stick of lemongrass
  • 1 large monkfish tail or 2 smaller ones (boned)
  • juice of 2 limes
  • 3 tbsp extra virgin olive oil
  • 200g black rice
  • seasoning (salt and black pepper) to taste
  • mix the olive oil and lime juice in a bowl and set aside
  • finely chop the shallots and garlic. Cut the lemon grass into 3cm lengths and quarter lengthwise
  • slice the monkfish tails into chunks about 3cm long


  • place the monkfish in an oven-proof dish.
  • add the shallots and garlic on top, pour over the olive oil and lime juice mix and add the lemon grass
  • using your clean hands, mix the fish and the marinade so that each piece of fish is evenly covered
  • cover and marinade in the fridge for 2 hours (or more if possible)
  • preheat the oven to 180°C/360°F /Gas 4. Season the monkfish to taste and cook in the oven  for 15-20 minutes
  • in the meantime, cook the rice in a pan of boiling water until just soft and then drain
  • to serve,  place a couple of spoonfuls of the rice in the middle of a plate.  Using the back of a spook slightly press down the middle to create a small well
  • gently spoom 4-5 pieces of fish on the rice, drizzle over some of the sauce and cooked shallots/garlic
  • top generously with basil and coriander leaves

TIP:  if you prefer a slightly ‘creamer’ sauce, add some coconut milk to the fish halfway through its cooking time

TIP:  if you like a hotter dish, add some very finely sliced chilli to the marinade