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.
Servings 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


  • Cure the monkfish in the salt for 40 minutes
  • Wash off the cure and coat with the Thai yellow curry paste
  • Tightly wrap in clingfilm and refrigerate for 24 hours
  • Wash off the paste and re-wrap in clingfilm really tightly in a barrel shape and freeze
  • 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.
  • Garnish with the Asian aromatic flavours of the coriander, pink pickled ginger, mango puree and pickled cucumber ribbons
  • Add a little zest of lime over the top
  • Enjoy!
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