Gulf of Maine Monkfish in Thai Green Curry

Name: Gulf of Maine Monkfish in Thai Green Curry
Ingredients: 6-10 thai green chilis, thinly chopped (amount of chilis will depend on your spice preference); 7-8 cloves garlic, diced; 2 stalks lemongrass, soft inner part chopped roughly; 1 shallot, chopped; 3” piece galanal (thai ginger; regular ginger will work too!), peeled and chopped; Zest of ½ kaffir lime (regular limes work great!); Juice of 1 lime; 3 kaffir lime leaves (usually sold frozen in many Asian Grocery Stores); ½ cup cilantro stalks, leaves removed and used as final garnish (the best part of the cilantro to use is actually the roots, but this is exceptionally difficult to find in the US); 1 TBSP shrimp paste, optional, but highly recommended!; 1 tsp coriander; 1 tsp cumin; 1 tsp white peppercorns (ground black peppercorns will work just fine); 1 tsp sea salt; 1 tsp Fish Sauce; 3 TBSP neutral tasting oil (I use grapeseed oil); 2-3 TBSP thai green curry paste; 1 1/2 -2 lbs monkfish, cut into 1” pieces; ½ cup chicken stock; 14 oz can full fat coconut milk; 4-5 Kaffir lime leaves; 1 cup baby corn; 1 cup snap peas, sliced horizontally; ½ TBSP palm sugar (regular sugar will work just fine); 2 TBSP fish sauce (taste as you go, but don’t be intimidated by adding in more fish sauce); 1 tsp salt; Chopped cilantro leaves, to garnish; 1 cup bean sprouts, blanched, to garnish; Chopped thai red chilis, to garnish; 1 cup jasmine rice

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by SoPo Seafood's Jacqueline Clark AKA the Briny Babe We get it – the monkfish can be a little intimidating. With its tadpole-like body, beady eyes, and gaping mouth lined with razor-sharp teeth,...

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Ingredients

6-10 thai green chilis, thinly chopped (amount of chilis will depend on your spice preference)
7-8 cloves garlic, diced
2 stalks lemongrass, soft inner part chopped roughly
1 shallot, chopped
3” piece galanal (thai ginger; regular ginger will work too!), peeled and chopped
Zest of ½ kaffir lime (regular limes work great!)
Juice of 1 lime
3 kaffir lime leaves (usually sold frozen in many Asian Grocery Stores)
½ cup cilantro stalks, leaves removed and used as final garnish (the best part of the cilantro to use is actually the roots, but this is exceptionally difficult to find in the US)
1 TBSP shrimp paste, optional, but highly recommended!
1 tsp coriander
1 tsp cumin
1 tsp white peppercorns (ground black peppercorns will work just fine)
1 tsp sea salt
1 tsp Fish Sauce
3 TBSP neutral tasting oil (I use grapeseed oil)
2-3 TBSP thai green curry paste
1 1/2 -2 lbs monkfish, cut into 1” pieces
½ cup chicken stock
14 oz can full fat coconut milk
4-5 Kaffir lime leaves
1 cup baby corn
1 cup snap peas, sliced horizontally
½ TBSP palm sugar (regular sugar will work just fine)
2 TBSP fish sauce (taste as you go, but don’t be intimidated by adding in more fish sauce)
1 tsp salt
Chopped cilantro leaves, to garnish
1 cup bean sprouts, blanched, to garnish
Chopped thai red chilis, to garnish
1 cup jasmine rice