Chargrilled grouper with peanut sauce

This is a really simple starter that draws its inspiration from Thai cooking. Another version of this dish is if you wrap the pieces of fish in pandan leaves and then grill them. You can thin down the sauce and serve a larger portion with rice as an interesting main course.Preparation time: 20 minutesCooking time: 10 minutesServes: 4600 gm grouper or monkfish fillet, skin removed and cut into 25 gm dices1 tsp red chilli powder1 tsp garlic paste1 tsp ginger paste1 lemongrass stick made into paste1 tsp salt½ tsp sugar2 fresh lemon leaves, cut into fine stripsJuice of a lemon1 tbsp vegetable oil10 bamboo skewersFor the sauce½ cup peanut or vegetable oil100 gm raw peanuts, skinless2–3 fresh Thai red chillies½ inch piece of fresh ginger, sliced4 garlic cloves½ cup fresh coconut milk1 tbsp fish sauce2 tsp dark soy sauce1 tbsp sugarJuice of a lemonA pinch of salt2 tbsp coriander leaves, chopped1 Soak the skewers in water for 30 minutes. Meanwhile, marinate the fish with red chilli powder, ginger and garlic paste, salt, sugar, lemon leaves, and lemon juice. Set it aside for 30 minutes.2 To make the sauce, heat the peanut oil in a sauce pan till it nearly smokes. Turn off the heat. Cool the oil and add the peanuts. The peanuts should cook to a golden brown in 2–3 minutes. You may have to turn on the heat again, but stir the peanuts constantly if you do, otherwise it will get burnt.[caption id="attachment_8613" align="alignleft" width="380" caption="Chargrilled grouper with Peanut sauce. Image courtesy Random House India. "][/caption]3 Using a slotted spoon transfer the peanuts to a food processor or blender, along with the peanut oil and blend to a rough paste.4 Add the chillies, ginger, garlic, and continue to blend.5 Add the remaining ingredients except the coriander and blend it until a smooth paste.6 Stir in the coriander and set aside.7 Thread the fish pieces into the skewers and cook in a pre-heated grill for 3–5 minutes or until cooked, turning the skewers occasionally.8 Remove and squeeze the lemon juice over the fish.9 Serve hot with the peanut sauce.Recipe courtesy: Cinnamon Club: Indian Cuisine Reinvented, published by Random House India; priced at Rs 899. For more recipes, get the book authored by Vivek Singh with Abdul Yaseen and Hari Nagaraj.