Wed, 4 May 2022
Kwanghi Chan's Five Spiced Monkfish cooked in Thai Red Curry
Servings 3
Ingredients:
• 1 tbsp oil
• 500g monkfish fillets (cleaned)
• 3 tbsp Chinese five spice
• 1 small onion
• 1 tin of coconut milk
• 3 garlic cloves crushed
• 3 tbsp Thai red curry paste
• 4 tsp water
• 2 tsp potato starch
• 2 tsp lime juice
• handful fresh herbs Basil, coriander, mint
• 1 lime wedges
Method:
1. drizzle the monkfish fillets on a tray with a little oil and season with salt and roll in the five spice until the whole fillet is covered set a side for 3 mins.
2. Sear monk fillet in a hot pan until golden brown on both sides then remove and set aside in a oven tray, ready for after the sauce is on, place in the oven for 6 mins at 180c.
3. In a food processor Put in onion, garlic, curry paste, coco milk and blend until smooth, pour in a sauce pan and bring to simmer, thinking with a little potato starch when simmering to thicken to a nice coating consistency.
4. Take out fish and slice into chucks and put in to the curry.
5. Scatter over fresh herbs and finely sliced chillies then serve with lime wedges and steamed rice.
