Mention Monkfish or lotte (as it is called in France), and fish-lovers will often gaze up to the sky, before admitting that it’s not their first choice at the fishmongers. And apart from its rather scary appearance, this fish is renowned for being tough and unappealing (if you don’t know how to cook it). This recipe is my all-time favourite way to cook monkfish and has, I am happy to reveal, received many rave reviews from my dinner guests.
Monkfish Recipe Ingredients (for 4 people)
- 1 monkfish tail (make sure the skin has been taken off) or 2 medium fillets (800g)
- 2 shallots or 4 spring onions, thinly cut
- 250ml of coconut milk
- 1 garlic clove (crushed)
- 2 to 3 teaspoons of mild curry powder
- Some fresh coriander (roughly chopped)
- Some fresh ginger (grated)
- Fennel seeds
- Olive oil or butter, depending on your preferences
Preparation
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Cut the monkfish into large pieces.
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In a wok or frying pan, heat the oil or butter, sauté the onions and garlic and cook until golden
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Place the cooked onions and garlic into a small bowl.
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Then add the pieces of monkfish to the pan and brown slightly on all sides.
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Now add the coconut milk, the curry powder, the grated ginger, the fennel seeds, the cooked onions and mix all the ingredients together.
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Next, lower the heat and let simmer for 10 minutes, stirring occasionally.
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To adjust the flavour to your liking, taste and add fish sauce (nuöc mám), a sprinkling of sugar, or some lime juice.
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Garnish with coriander leaves, then serve immediately with rice.
Tip:
Delicious served with a side of cooked tomatoes or steamed broccoli. This recipe can also be made with chicken.
