Monkfish poached in a Burmese sauce - Discover Seafood

Ingredients

• 2 monkfish tails, filleted and cut into chunks
• 1 400ml tin of coconut milk
• 1 large onion, sliced
• 1 bulb of garlic, each clove sliced
• Half a lemon, cut into quarters
• Fresh ginger, sliced into slivers
• Fresh coriander, chopped
• 2 fresh red jalapeño chillies, sliced (reserve 1 until the end of cooking)
• 3 rhizomes of fresh turmeric, peeled (or 2 heaped teaspoons of powdered)
• 5 spring onions, sliced
• 1 tbsp of coconut oil
• 1 dessertspoon of paprika powder
• 1 tbsp of fish sauce
• 1 tbsp of soy sauce
• 1 tbsp of mirin (rice wine)