Monkfish with coconut rice
How to make Monkfish with coconut rice recipe
Serves 4
Preparation time 20 minutes, Cooking time 25–30 minutes
Ingredients:
4 long, slender lemon grass stalks
625 g (1¼ lb) monkfish fillets, cut into 3 cm (1¼ inch) cubes
3 tablespoons stir-fry or wok oil
½ teaspoon crushed chilli flakes
2 garlic cloves, sliced
1 bunch of spring onions, finely chopped, white and green parts separate
300 g (10 oz) Thai fragrant rice
400 ml (14 fl oz) can reduced-fat coconut milk
50 g (2 oz) creamed coconut, chopped
200 ml (7 fl oz) hot water
2 tablespoons rice wine vinegar
150 g (5 oz) baby leaf spinach
salt and pepper
Method:
Using a large knife, slice each lemon grass stalk in half lengthways. (If the stalks are very thick, pull off the outer layers, finely chop them and add to the oil with the chilli flakes.)
Cut the thin ends of each stalk to a point and thread the monkfish on to the skewers. If it is difficult to thread the fish, pierce each piece with a small knife first to make threading easier.
Heat the oil with the chilli flakes, garlic and white parts of the spring onions in a large frying pan over a medium heat. Add the monkfish skewers and fry gently for about 5 minutes, turning once, until cooked through. Remove from the pan, drain on a plate and keep warm.
Add the rice, coconut milk and creamed coconut to the pan, season with salt and pepper to taste and bring to the boil. Reduce the heat, cover with a lid or foil and cook gently for 6–8 minutes, stirring frequently, until the rice is almost tender and the milk absorbed.
Add the measurement water and cook, covered, for a further 10 minutes or until the rice is completely tender, adding a little more water if the mixture boils dry before the rice is tender.
Stir in the vinegar, remaining spring onions and spinach, turning it in the rice until wilted. Arrange the skewers over the rice. Cover and cook gently for 3 minutes, then serve immediately.
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| Monkfish with coconut rice |
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