1 deboned monkfish tail
Three spring onions 
Skewers
BBQ (charcoal is tops but you can use gas if you fancy)
100mls Chimac Sriracha Caramel 
1 teaspoon cornflour

Peel, top and tail the spring onions. Cut them into 2.5 inch chunks.
Cut the monkfish into generous chunks. Use the muscle fibres and natural lines of the monkfish as a guide. Coat the fish in cornflour.
Pop the monkfish and the spring onion on the skewers - alternate pieces of each and slather everything in Sriracha Caramel. Leave to marinate for two hours.
In the meantime, fill a BBQ with coals and light it up, the hotter the better. The best way to achieve high heat is with copious amounts of charcoal. 
Grill for two - four minutes each side, til the fish is just cooked through and begins to caramelise. Remove from the heat and dig in!