Ingredients

  • 1kg monkfish cut into 2 inch pieces
  • 25g butter
  • 25ml veg oil
  • 1x 400g coconut milk
  • 100ml water
For the Shrimp Paste
  • 200g prawns
  • 50ml sesame oil
For the Paste
  • 1x 10cm fresh ginger or galangal
  • 5 garlic cloves
  • 2 tbs shrimp paste, from above
  • 2 green chillies
  • 4 kaffir lime leaves
  • 1 shallot, peeled and diced
To finish
  • 100g baby spinach
  • 1 bunch coriander
  • 2 bunches basil
To serve
  • Micro coriander
  • Cooked Thai rice
  • Hot sesame oil
  • Coriander oil

Method

Print Recipe
  • For the Shrimp paste, fry the shrimp in sesame oil and a splash of water and then place in a food processor along with the sesame oil to blitz.
  • Cook the remaining paste ingredients with the coconut milk then place back into the food processor along with the shrimp paste and blitz again.
  • Then add the spinach, basil and coriander, blitz.
  • Pan fry the monkfish in a little oil and butter then roast for 6 to 8 minutes.
  • To serve spoon the sauce on a plate top with the fish and micro coriander. Place the rice alongside and drizzle in the oils.

Ingredients

  • 1kg monkfish cut into 2 inch pieces
  • 25g butter
  • 25ml veg oil
  • 1x 400g coconut milk
  • 100ml water
For the Shrimp Paste
  • 200g prawns
  • 50ml sesame oil
For the Paste
  • 1x 10cm fresh ginger or galangal
  • 5 garlic cloves
  • 2 tbs shrimp paste, from above
  • 2 green chillies
  • 4 kaffir lime leaves
  • 1 shallot, peeled and diced
To finish
  • 100g baby spinach
  • 1 bunch coriander
  • 2 bunches basil
To serve
  • Micro coriander
  • Cooked Thai rice
  • Hot sesame oil
  • Coriander oil

Method

  • For the Shrimp paste, fry the shrimp in sesame oil and a splash of water and then place in a food processor along with the sesame oil to blitz.
  • Cook the remaining paste ingredients with the coconut milk then place back into the food processor along with the shrimp paste and blitz again.
  • Then add the spinach, basil and coriander, blitz.
  • Pan fry the monkfish in a little oil and butter then roast for 6 to 8 minutes.
  • To serve spoon the sauce on a plate top with the fish and micro coriander. Place the rice alongside and drizzle in the oils.

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