Ingredients

• 600g/1lb 2oz monkfish (cut into 4 pieces)
• 4 garlic cloves
• crushed
• 2 chillies
• sliced into 12 pieces
• 4 sprigs fresh lemon thyme
• 20g/¾oz grated ginger
• 1 stalk lemongrass
• cut into 4 pieces
• 12 tbsp coconut milk
• 1 lime
• quartered
• salt
• to taste

Directions

• Preheat a barbecue until the coals are white hot. (Alternatively
• cook in an oven preheated to 180C/350F/Gas 4.)
• Fold a large piece of aluminium foil in half. Place a smaller piece of baking paper on top of the foil. Place a piece of monkfish onto the paper with a garlic clove
• three slices of chilli
• a sprig of lemon thyme
• a quarter of the grated ginger
• a piece of lemongrass
• three tablespoons of coconut milk and a pinch of salt. Repeat this for each piece of fish.
• Seal the parcels into a pasty-like shape
• making sure the edges are sealed so that the juices can't escape during cooking. Place onto the barbecue (or in the oven) for 20 minutes.
• Remove from the barbecue and leave to stand for five minutes. To serve
• place each foil package onto a plate. Open up the foil and season with a squeeze of lime juice.