Angler-fish (monkfish) is ideal for this Thai-inspired fish dish, or try orange roughly.  The brochettes are spiced up with red chile-chiles are considered by herbalists to stimulate the appetite, increase blood flow and help with digestive problem.

Contains beta-carotene, iodine, protein and vitamin C

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 stalk lemon grass, trimmed and finely sliced

2 cloves garlic, peeled

1 hot red chile, halved and deseeded (optional)

¼ cup (50g) fresh cilantro

¾ cup 200ml) coconut cream

4 x 6 oz- (140g) angler-fish fillets, skinned and cut into large chunks

1 red bell pepper, cubed

1 yellow bell pepper, cubed

Place the coriander and cumin seeds in a heavy based pan and heat gently for 1 minute.  Remove from the heat and place in a food processor

Add the lemon grass, garlic, chile, cilantro and coconut cream to the food processor and process until smooth. 

Place the fish in a large dish and pour over the marinade mixture.  Cover, and leave to marinate in the fridge for at least 30 minutes. 

Meanwhile, preheat the grill to high.  Thread the fish onto 4 long metal skewers, alternating with pieces of red and yellow pepper. 

Grill the skewers for about 10 minutes, turning occasionally until the fish is cooked through. 

By Fiona Wilcock