Monkfish with Coconut Rice
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This recipe is courtesy of '200 One pot meals' by Joanna Farrow
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Preparation 20min - Cooking time 25min
You will need:
625g (1¼lb) monk fish fillet
4 Long slender lemon grass stalk
1 bunch spring onion
3 table spoon stir fry oil (ginger & garlic
Oil) , ordinary vegetable oil can be used
½ tsp crushed dried chillies
2 garlic cloves, sliced
300g (10 oz) Thai fragrant rice (white basmati
can be used)
400g (13oz) can of coconut milk50g(2oz) creamed coconut, chopped
200ml (7fl oz)hot water
2tbs rice wine vinegar
150g(5oz) baby spinach
Salt & pepper
Cut the monk fish into 3cm cubes. Slice each lemon
grass in half, length ways. (if the
stalks are very thick, pull off the outer layers, finely chopped and add to the
oil with chilli flakes).
Finely, shop the spring onions, keeping the white
and green parts separate. Heat the oil in a large pan with the chilli
flakes, garlic and white parts of spring onions. Add the monk fish and fry them
gently for about 5 min, turning once until cooked through.
Drain to plate. Add the rice, coconut milk and the cream coconut
to the pan and bring to the boil. Reduce the heat , cover it with a foil or lid
and cook gently for 6-8 min, stir it frequently until the rice is almost tender
and the milk absorbed , add the water , cook and covered for 10minute until the
rice is completely tender.( add a bit more water if its dry before the rice is
Stir in the vinegar, remaining spring onion and
the spinach, turning it in the rice until wilted. Arrange the skewers over the
rice , cover and cook gently for 3 minutes , serve immediately. Enjoy!