大象传媒

by Preechaya Phetprasert of The Coconut Kitchen.co.uk

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This is a great summer dish you can also grill the monkfish on the BBQ instead of panfrying. I think you will love the really easy method of making a great tasting satay sauce using our seasoned Thai Massaman Paste.

A lot of people think that satay sauce just goes with chicken or pork but it鈥檚 great with prawns & seafood too. In fact when the mackerel come in July & August it鈥檚 definitely worth substituting the monkfish for fillets of mackerel. It鈥檚 also really good with, scallops, langoustines or even lobster too!

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Serves 2

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Prep time: 25mins

Cooking time: 30mins

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Marinade ingredients for the monkfish:

2 fillets of monkfish tails (250g each)

4 garlic cloves, crushed

2 red chillies, de-seeded & finely chopped

Small handful fresh coriander, finely chopped

Zest & juice of 1 lime

1 tsp ground turmeric

1 tsp ground coriander

Salt & pepper, a pinch

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Knob of butter for frying monkfish.

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Ingredients for the Satay Sauce:

1 x 125g jar of The Coconut Kitchen Easy Thai Massaman Curry paste, or any commercial Thai Massaman curry paste, or Red Curry Paste recipe below.

200ml or 陆 tin of coconut milk

100g of ground salted peanuts or cashew nuts, crushed quite fine

1 tsp turmeric

2 fresh or dried kaffir lime leaves, finely chopped

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Ingredients for the Salsa:

录 of a cucumber

陆 a shallot

陆 a fresh red chilli, de-seeded

陆 a small carrot

(Cut all the above ingredients into a small dice about 4-5 mm)

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Ingredients for the syrup for the salsa

120ml white wine vinegar

225g granulated sugar

2 level dsp salt

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Ingredients to Serve:

A crisp herb salad, coriander & lime. Steamed jasmine rice or noodles.

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Method

1. Marinade the monkfish

Mix all the marinade ingredients together with the monkfish & chill for at least 20 mins.

2. Make the satay sauce

Fry the Easy Thai Massaman Curry Paste with the turmeric & lime leaves over a gently heat for 5 mins, add the coconut milk & simmer for 8-10 mins, stirring well. Then add the peanuts & cook for another minute & its ready to use.

3. Make the salsa听 Put all the syrup ingredients in a pan & bring to the boil, simmer for 2 mins then leave to cool down. Once cool mix in a bowl with all the diced vegetables.

4. Fry the monkfish Fry the monkfish in a pan on a medium heat with a knob of butter for about 2-3 mins each side depending on how thick the fillets are then put in an oven at about 180C for 3-5 mins.

5. Serve the dish Serve the monkfish on a plate with 2-3 spoons of the satay sauce & top the fish with 2 spoons of the salsa. Serve with salad & rice or noodles on the side. Garnish with fresh coriander & a wedge of lime.