Monkfish poached in a Burmese sauce

Name: Monkfish poached in a Burmese sauce
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)

discoverseafood.uk

Poach monkfish in a rich Burmese-inspired curry sauce, served with fresh herbs for a flavorful seafood treat. Serves 4.

View full recipe on discoverseafood.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at discoverseafood.uk.

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