Thai Monkfish Cocotte

I love trying new recipes. I enjoy fusing flavors from here and there and this Monkfish Cocotte Thai is a delicious, light and easy recipe with flavors and ingredients from Thai cuisine, adapted to our taste. It is a slightly spicy dish but that you can adapt to your palate, regulating 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 totally intentional, because it is a type of fish that holds up well to cooking and its final texture remains very firm. The use of the Cocotte is ideal, because it is capable of giving uniform cooking and the ceramic coating allows you to prepare the stir-fry well and brown the spices without burning them.

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

Oval Porcelain Tray Caractère Revol

Ingredients

For 4 people:

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

Porcelain plate Caractere de Revol

Elaboration

1. Chop an onion and brown it in the cocotte 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. Dilute the curry paste in a little water in a small bowl . Add to the cocotte and add the coconut milk, keffir lime leaves, salt and pepper and reduce for 10 minutes.
3. Take the opportunity to cook the whole basmati rice, for approximately 35 minutes at a rate of 1 part of rice for two and a half parts of water, over low heat and with a lid. If it is white basmati rice, in 12 minutes you have it ready and two parts of 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 low heat and with a lid. After cooking, add freshly chopped cilantro or parsley and a few drops of squeezed lime that help reduce the sensation of spiciness and add freshness to the dish.
5. Serve the monkfish with sauce and some rice, with coriander and chopped parsley.

Round Cocotte Evolution Le Creuset