Monkfish with Thai Sauce - James Martin Chef

Ingredients

• 1kg monkfish cut into 2 inch pieces
• 25g butter
• 25ml veg oil
• 1x 400g coconut milk
• 100ml water
• 200g prawns
• 50ml sesame oil
• 1x 10cm fresh ginger or galangal
• 5 garlic cloves
• 2 tbs shrimp paste, from above
• 2 green chillies
• 4 kaffir lime leaves
• 1 shallot, peeled and diced
• 100g baby spinach
• 1 bunch coriander
• 2 bunches basil
• Micro coriander
• Cooked Thai rice
• Hot sesame oil
• Coriander oil
• For the Shrimp paste, fry the shrimp in sesame oil and a splash of water and then place in a food processor along with the sesame oil to blitz.
• Cook the remaining paste ingredients with the coconut milk then place back into the food processor along with the shrimp paste and blitz again.
• Then add the spinach, basil and coriander, blitz.
• Pan fry the monkfish in a little oil and butter then roast for 6 to 8 minutes.
• To serve spoon the sauce on a plate top with the fish and micro coriander. Place the rice alongside and drizzle in the oils.