Thai Monkfish Cocotte

I love trying new recipes. I enjoy blending flavors from near and far and this Cocotte de Rape Thai is a delicious, light and easy recipe with flavors and ingredients from Thai cuisine adapted to our taste. It’s a slightly spicy dish but you can adjust it to your palate by regulating the amount of curry paste. It’s a complete meal if you serve it with some brown basmati rice and a good green salad.

The choice of monkfish for this dish is completely intentional, because it’s a type of fish that holds up well to cooking and its final texture remains firm. The use of the Cocotte is ideal, because it provides even cooking and the ceramic coating allows you to make a good sofrito and brown the spices without burning them.

The fact that it’s a short-cooking recipe and the type of fish chosen mean that each element of the dish maintains its own flavor and isn’t altered. Choose a good-quality monkfish and you’ll see how your dish shines. Remember it’s ready in just over half an hour!

Revol Caractère Oval porcelain Tray

Ingredients

For 4 people:

• 750 g of monkfish tails or 4 portion tails or 8 small monkfish tails
• 1 onion
• 2 garlic cloves
• 2 cm grated ginger or 2 teaspoons
• 1 teaspoon green curry paste (2 coffee teaspoons of curry powder)
• 1 cc turmeric
• 1 can of 400ml coconut milk
• 1 lime
• 2 tablespoons olive oil
• A bunch of cilantro Cilantro or parsley
• Salt
• Pepper
• 240 of brown or white basmati rice
• Optional: 4 Kaffir lime leaves (dried)

Porcelain plate Caractére de Revol

Preparation

1. Chop an onion and brown in the casserole with a little olive oil; when it has taken color add the grated ginger, garlic and turmeric. Stir and let brown for a minute.
2. Dissolve the curry paste in a little water in a small bowl. Add to the casserole and add the coconut milk, the kaffir lime leaves, salt and pepper and let reduce for 10 minutes.
3. Meanwhile cook the brown basmati rice for about 35 minutes at a ratio of 1 part rice to two and a half parts water, over low heat and covered. If it’s white basmati rice, it’s ready in 12 minutes and two parts water is sufficient.
4. Clean the monkfish well, season with salt and pepper, and put it in the casserole, cooking 15 more minutes over low heat with the lid on. Once cooked, add freshly chopped cilantro or parsley and a few drops of squeezed lime, which help reduce the spiciness and add freshness to the dish.
5. Serve the monkfish with sauce and a little rice, sprinkled with chopped cilantro and parsley.

Cocotte Redonda Evolution Le Creuset