Monkfish poached in spiced coconut milk with Westlands oriental micro salad and spiced peanut crumb

Westlands .


Standard Supplier 3rd October 2017
Westlands .


Standard Supplier

Monkfish poached in spiced coconut milk with Westlands oriental micro salad and spiced peanut crumb

Recipe for Monkfish poached in spiced coconut milk with Westlands oriental micro salad and spiced peanut crumb - Serves four as a starter


  • 400g monkfish fillet
  • For the broth:
  • 1tbs rapeseed oil
  • 1 small red chilli, deseeded and diced
  • 1 clove of garlic, finely sliced
  • 2cm piece root ginger, peeled and chopped
  • 200ml vegetable stock
  • 200ml coconut milk
  • 1 stick of lemon grass
  • ½ lime
  • 2tbs fish sauce
  • 1tbs soy sauce
  • For the peanut crumb:
  • 100g peanuts
  • ¼tsp chilli powder
  • ¼tsp ginger
  • ¼tsp turmeric
  • 1g finely ground Maldon sea salt
  • 1tsp oil
  • ½tsp dried shrimp powder
  • To serve:
  • 1 small red chilli, finely sliced
  • 4 spring onions, sliced
  • 200g spinach
  • 1 small bunch coriander, large stalks removed and roughly chopped
  • 20g Westlands micro oriental mix


For the broth:
Heat the oil in a heavy based pan and add the chilli, garlic and ginger. Cook to soften the garlic but don't colour. Add the vegetable stock and reduce by half. Add the coconut milk, bruise the lemon grass with the back of a cooks knife and add to the pan. Season with the lime juice, soy sauce and fish sauce. Simmer for 10 minutes and then strain into a clean pan that will hold the fish in a single layer. Adjust the seasoning if required.
For the peanut crumb:
For the crumb, mix the peanuts with the chilli, ginger, turmeric, salt and oil and roast at 170℃ for 10-12 minutes, turning frequently. Allow to cool, crush or blitz to a crumb and mix through the shrimp paste.
To serve:
Reheat the broth to a gentle simmer, add the fish pieces, bring back to the simmer and then cover. Turn of the heat and allow the fish to poach for 7-10 minutes according to size. Remove the fish and pass the broth into a clean pan. Add the sliced chilli and spring onion. Wilt the spinach in a little hot oil, season and divide between four bowls. Place the fish onto the spinach, add the coriander to the broth, then pour the broth around the fish. Place the micro salad onto the fish and then scatter on some of the spiced peanut crumb.

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