Date posted: 15/05/2024

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

  • Serves 10
  • Timing: 50 mins
Votes: 0 Average: 0


Radish, sliced 200g
Rockport boned fresh monkfish 5
Sri Lankan curry paste 180g
Jasmine rice 500g
Courgette 1kg
White vinegar 100ml
Caster sugar 30g
Fennel seeds 5g
Mustard seeds 5g
Olive oil 50ml
Onions, sliced 200g
Coconut milk 400ml
Lime juice 20ml


  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
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