Thai Monkfish Cocotte

I love trying new recipes. I enjoy combining flavours from here and there and this Thai Monkfish Cocotte is a delicious, light and easy recipe with flavours and ingredients from Thai cuisine, adapted to our taste. It is a slightly spicy dish but you can adapt it to your palate by adjusting the amount of curry paste. It is a complete meal if you accompany it with brown basmati rice and a good green salad.

The choice of monkfish for this dish is entirely intentional, because it is a type of fish that holds up well to cooking and its final texture remains quite firm. The use of the Cocotte is ideal, because it is capable of providing uniform cooking and the ceramic coating allows you to prepare the sauce well and brown the spices without them burning.

The fact that it is a short cooking recipe and the type of fish chosen means that each of the elements of the dish maintains its own flavour and is not altered. Choose a good quality monkfish and you will see how your dish shines. Remember that it will be ready in just over half an hour!

Caractère Revol Oval Porcelain Tray

Ingredients

For 4 people:

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

Revol Character Porcelain Plate

Elaboration

1. Chop an onion and brown it in a cocotte with a little olive oil. When it has taken on colour, add the grated ginger, garlic and turmeric. Stir and brown it for a minute.
2. In a small bowl, dilute the curry paste with a little water. Add to the cocotte and add the coconut milk, keffir lime leaves, salt and pepper and let reduce for 10 minutes.
3. Take the opportunity to cook the brown basmati rice for approximately 35 minutes, using 1 part rice to two and a half parts water, over low heat and with the lid on. If it is white basmati rice, it will be ready in 12 minutes and two parts water is enough.
4. Clean the monkfish well, season with salt and pepper and put it in the cocotte, cooking for another 15 minutes over a low heat with the lid on. Once cooked, add the freshly chopped coriander or parsley and a few drops of squeezed lime, which help to reduce the sensation of spiciness and add freshness to the dish.
5. Serve the monkfish with sauce and a little rice, with chopped cilantro and parsley.

Le Creuset Evolution Round Cocotte