fragrant roast monkfish with green curry beurre blanc and crispy noodles

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Fragrant roast monkfish with green curry beurre blanc and crispy noodles

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Ravinder Bhogal’s roast monkfish, served with a silky green-curry beurre blanc and topped with crispy noodles, is a dinner party or New Year’s Eve main with real wow factor. Serve with pineapple and green bean rice.

Ingredients

4 lime leaves

2 lemongrass stalks

5cm piece ginger

1 red chilli

200g rock salt

Finely grated zest 2 limes

1.3kg bone-in monkfish tail, any tough sinew trimmed (ask your fishmonger to do this)

Vegetable oil to deep-fry

50g dry vermicelli rice noodles

Dash vegetable oil

50g unsalted butter

2 lemongrass stalks, bashed

4 lime leaves, torn

3 slices ginger, bashed

2 green bird’s eye chillies, pierced all over with a fork

4 spring onions, green parts only

1 tbsp coconut oil

60g Thai green curry paste

60ml dry white wine

1 shallot, finely chopped

5 whole white peppercorns

60ml lime juice

100ml coconut cream

1 tsp fish sauce

1 tsp caster sugar

225g unsalted butter, chilled and chopped

50g cashew nuts, toasted and roughly chopped

4 spring onions, finely sliced

20g bunch Thai basil, torn

15g coriander, roughly chopped

Finely grated zest and juice 1 lime

50g jar salmon or trout roe (optional)

Directions

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Ingredients

Fragrant roast monkfish with green curry beurre blanc and crispy noodles

Ingredients

Directions

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