Recipes
Date posted: 15/05/2024
Ingredients
| 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 |
Method
- Slice the radish finely and cut the monkfish into even chunks and tumble with 30g paste
- Cook the rice and make the spaghetti courgette
- 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
- 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
- Cook the monkfish in a hot pan and then set to one side
- Blanch the courgette and set to one side
- Assemble the dish and serve with rice