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.
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!
