Spiced monkfish with creamy coconut Sri Lankan broth, courgette noodles and pickled radish

Method Print recipe

1. Slice the radish finely and cut the monkfish into even chunks and tumble with 30g paste
2. Cook the rice and make the spaghetti courgette
3. In a pan add the vinegar and 200ml water with the sugar and seeds and bring to a simmer, remove from the heat and add the sliced radish, allow to steep overnight and chill
4. Add the oil to a saucepan and add sliced onions then cook until soft. Add the paste and cook for 5-6 minutes, add the coconut milk and lime juice, then continue to cook for 10-12 minutes. Blend smooth and set to one side
5. Cook the monkfish in a hot pan and then set to one side
6. Blanch the courgette and set to one side
7. Assemble the dish and serve with rice