Monkfish with Coconut Milk and Chives

Number of Portions
Monkfish with Coconut Milk and Chives


- 150 ml coconut milk
- 1 tbsp Thai fish sauce
- 1/2 stick lemon grass, finely chopped
- 1/4 tsp Crushed Chillies
- 2 tbsp Premium Chives
- 2 tbsp lime juice
- 1 red pepper, finely sliced
- 4 monkfish fillets


A Thai inspired recipe combining creamy coconut with aromatic notes of chives, lemon grass and lime. These parcels are great opened at the table where they release a fantastic aroma.

Pre-heat the oven to 200 °C, 400 °F, Gas Mark 6. Combine the coconut milk, fish sauce, lemon grass, Chillies, Chives and lime juice in a bowl.

Take 4 pieces of greaseproof paper or a banana leaf, and scatter the pepper slices evenly between them. Place the monkfish on top, then spoon 4 tbs of the coconut mixture over each fillet.

Carefully fold the paper or leaf into a tight parcel, secure with a cocktail stick if necessary, then place on a baking tray and cook in the oven for 12 -14 minutes, until the fish is just cooked through.

Serve immediately with Thai jasmine rice.


Banana leaves look fantastic when you serve straight out of them at the table. They can be found at many Thai or Caribbean shops. If you have trouble finding them, the recipe works equally well with greaseproof paper.

Products used in this recipe: