Monkfish with Thai Sauce
This Monkfish with Thai Sauce is simply cooked, served with a Thai green curry sauce and is topped with coconut and herb salad. Speedy and super tasty!
Ingredients
- 2k monkfish tail
- 1 x 400g coconut milk
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
Garnish
- Knob of butter
- Handful of cashews or peanuts
- Handful of shredded coconut
- 1 tbs fried garlic slices
- 2 tbs coriander chopped
To serve
- Cooked long grain rice
Method
In food processor blitz all the paste ingredients together.
Pan fry the monkfish in a little oil and butter then roast for 8 minutes.
In a pan heat the paste with the coconut milk and gently cook for 5 minutes.
Heat a pan add the butter and fry the nuts, coriander, coconut and garlic slices for 1 minute. To serve sit the monkfish on a plate with the rice on the side and spoon the sauce and top with the garnish.
Ingredients
- 2k monkfish tail
- 1 x 400g coconut milk
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
Garnish
- Knob of butter
- Handful of cashews or peanuts
- Handful of shredded coconut
- 1 tbs fried garlic slices
- 2 tbs coriander chopped
To serve
- Cooked long grain rice
Method
In food processor blitz all the paste ingredients together.
Pan fry the monkfish in a little oil and butter then roast for 8 minutes.
In a pan heat the paste with the coconut milk and gently cook for 5 minutes.
Heat a pan add the butter and fry the nuts, coriander, coconut and garlic slices for 1 minute. To serve sit the monkfish on a plate with the rice on the side and spoon the sauce and top with the garnish.
