Monkfish with Coconut Milk and Chives
Ingredients:
- 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
Method:
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.
Hint:
Products used in this recipe:
