Thai Cured Monkfish

This mouth-watering Thai cured monkfish is the perfect starter to kickstart your dinner in the perfect style. With pickled ginger, cucumber, coriander and a squid ink cracker it’s delicious, light and aesthetically stunning on the plate.

Serves 2-4.

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Ingredients
 
  

• 100 g thick loin end of a large Monkfish
• Thai yellow curry paste
• Pink pickled ginger
• Fresh coriander
• 1 Lime
• Mango puree
• Pickled cucumber ribbons
• salt

Instructions

1. Cure the monkfish in the salt for 40 minutes
2. Wash off the cure and coat with the Thai yellow curry paste
3. Tightly wrap in clingfilm and refrigerate for 24 hours
4. Wash off the paste and re-wrap in clingfilm really tightly in a barrel shape and freeze
5. When it’s time to plate, remove the clingfilm and cut it into slices approximately the thickness of a 50p coin. The fish will defrost as you put it on the plate.
6. Garnish with the Asian aromatic flavours of the coriander, pink pickled ginger, mango puree and pickled cucumber ribbons
7. Add a little zest of lime over the top
8. Enjoy!