Monkfish in a Mild Thai Green Curry Sauce

Serves 4 

    700g monkfish, filleted, skinned and cut into cubes

    1 tablesp. oil

    75g Green Thai paste

    1 teasp. root ginger, grated

    4 scallions, thinly sliced

    1 red pepper, sliced

    400ml tin of coconut milk

    Salt and freshly-ground black pepper

    Small handful of fresh coriander and basil, chopped

    Juice of half lime

Method 

Add the oil to a large heavy based frying pan, and warm a little, then add the paste and cook for a minute.

Then stir in the ginger, scallions and peppers and coat in the paste.

Pour in the coconut milk, and boil for 2 minutes, stirring from time to time.

Season the fish and add to the mixture in the pan and gently simmer for 5 minutes until the fish is beginning to flake.

Add the chopped herbs and lime juice.

Serving Suggestions 

Serve immediately with rice or noodles.

Chef’s Tip 

Cut the fish is cut into same-sized pieces so that they will cook evenly. 

Other fish you could use: Hake, haddock.