Starter

Thai Cured Monkfish

Posted by
The Church House Inn
Posted on
9 Mar 2022

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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Makes4 Servings
 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
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!

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

Directions

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!

Thai Cured Monkfish
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