Preparation time 20 minutes
Cooking time 25–30 minutes
4 long, slender lemon grass stalks
625 g (1¼ lb) monkfish fillets, cut into 3 cm (1¼ inch) cubes
3 tablespoons stir-fry or wok oil
½ teaspoon crushed chilli flakes
2 garlic cloves, sliced
1 bunch of spring onions, finely chopped, white and green parts separate
300 g (10 oz) Thai fragrant rice
400 ml (14 fl oz) can reduced-fat coconut milk
50 g (2 oz) creamed coconut, chopped
200 ml (7 fl oz) hot water
2 tablespoons rice wine vinegar
150 g (5 oz) baby leaf spinach
salt and pepper
Using a large knife, slice each lemon grass stalk in half lengthways. (If the stalks
are very thick, pull off the outer layers, finely chop them and add to the oil with
the chilli flakes.) Cut the thin ends of each stalk to a point and thread the
monkfish on to the skewers. If it is difficult to thread the fish, pierce each piece
with a small knife first to make threading easier.
Heat the oil with the chilli flakes, garlic and white parts of the spring onions in a
large frying pan over a medium heat. Add the monkfish skewers and fry gently
for about 5 minutes, turning once, until cooked through. Remove from the pan,
drain on a plate and keep warm.
Add the rice, coconut milk and creamed coconut to the pan, season with salt and
pepper to taste and bring to the boil. Reduce the heat, cover with a lid or foil and
cook gently for 6–8 minutes, stirring frequently, until the rice is almost tender
and the milk absorbed.
Add the measurement water and cook, covered, for a further 10 minutes or until the rice is completely tender, adding a little more water if the mixture boils dry before the rice is tender.
Stir in the vinegar, remaining spring onions and spinach, turning it in the rice
until wilted. Arrange the skewers over the rice. Cover and cook gently for 3
minutes, then serve immediately.