Monkfish is an amazingly meaty fish, and very filling. Use strong Asian spices to deliver an explosion of flavours and texture.
The garlic, ginger and chilli dhal is a great accompaniment.
Monkfish, with dhal and roasted coconut
For the Fish:
- Garam masala
- Olive oil
- Rock salt
Mix two tablespoons of Garam masala and one of olive oil to make a paste. Add a pinch of rock salt .
Dry the monfish with a paper towel and put into a plastic bag. Add the paste and massage the fish in the bag to coat with the paste.
Refrigerate for an hour or more.
When ready to cook, put one table spoon of oil and a knob of butter in an ovenproof frying pan over a high heat until it foams.
Add the fish fillets and cook for 8 minutes, turning every two minutes.
Put the frying pan into an oven heated to 180C for 10 to 12 minutes until cooked .
- One tin of green lentils
- 1 onion finely chopped
- 1 red chilli chopped
- 1 tablespoon of olive oil
- I teaspoon cumin
- 1 teaspoon coriander
- 2 tablespoon garlic and ginger paste
- 1 tablespoon butter
- Juice of a lime
Fry the onion in olive oil until soft.
Add chilli, cumin, coriander, and garlic and ginger paste -- cook off for two minutes.
Drain the lentils and add to the pan. Cook over gentle heat until the lentils soften a little. When done stir in the butter and cook for another two minutes and then stir in lime juice .
Adjust seasoning if needed then serve.
For some crunchy texture sprinkle with toasted coconut.
Asian spiced monkfish
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