Monkfish with Thai Sauce - James Martin Chef
Monkfish with Thai Sauce. Tender, pan-roasted monkfish served with a fragrant Thai sauce with ginger, kaffir lime, and fiery green chillies.
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 www.jamesmartinchef.co.uk.
Ingredients
- 1kg monkfish cut into 2 inch pieces
- 25g butter
- 25ml veg oil
- 1x 400g coconut milk
- 100ml water
- For the Shrimp Paste
- 200g prawns
- 50ml sesame oil
- For the Paste
- 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
- To finish
- 100g baby spinach
- 1 bunch coriander
- 2 bunches basil
- To serve
- Micro coriander
- Cooked Thai rice
- Hot sesame oil
- Coriander oil
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