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.
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
- 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!