Monkfish and Mussels with Thai sauce
This Monkfish and Mussels with Thai Sauce dish is the perfect recipe to blast away the festive cobwebs. It is packed with great flavours and spices and is a taste sensation!
Ingredients
- 2kg monkfish tail
- 1 x 400g coconut milk
- few sprigs coriander
- 1 lime sliced
- 1 lemongrass sliced lengthways
- 500g fresh mussels
Paste:
- 1 x 10cm fresh ginger or galangal
- 3 garlic cloves
- 1 bunch coriander
- 1 small bunch mint
- 1 tsp shrimp paste
- 2 limes
- 2 green chillies
- 2 lemongrass
- 4 kaffir lime leaves
- 1 tbs fish sauce
- 1 tbs soy sauce
- 1 shallot peeled and diced
- 1 tbsp palm sugar
Method
In food processor blitz all the paste ingredients together.
Cut through the monkfish tail 2/3rds of the way through the middle, fill with ½ the paste, herbs, and lime slices. Tie with string then place onto a baking sheet and roast for 30 minutes.
In a pan, heat the rest over the paste with the coconut milk and mussels gently cook for 5 minutes.
To serve sit the monkfish on a platter and garnish with the lime zest. Spoon the sauce and mussels all around.
Ingredients
- 2kg monkfish tail
- 1 x 400g coconut milk
- few sprigs coriander
- 1 lime sliced
- 1 lemongrass sliced lengthways
- 500g fresh mussels
Paste:
- 1 x 10cm fresh ginger or galangal
- 3 garlic cloves
- 1 bunch coriander
- 1 small bunch mint
- 1 tsp shrimp paste
- 2 limes
- 2 green chillies
- 2 lemongrass
- 4 kaffir lime leaves
- 1 tbs fish sauce
- 1 tbs soy sauce
- 1 shallot peeled and diced
- 1 tbsp palm sugar
Method
In food processor blitz all the paste ingredients together.
Cut through the monkfish tail 2/3rds of the way through the middle, fill with ½ the paste, herbs, and lime slices. Tie with string then place onto a baking sheet and roast for 30 minutes.
In a pan, heat the rest over the paste with the coconut milk and mussels gently cook for 5 minutes.
To serve sit the monkfish on a platter and garnish with the lime zest. Spoon the sauce and mussels all around.
