Monkfish and prawns with garlic, chilli and ginger
- 2-3 tbsps groundnut oil
- 530g fresh monkfish fillets, any bone removed and fish cut into chunks.
- 2 handfuls of peeled, cooked prawns
- 2 tbsps sesame oil
- 1 large or 2 medium red or orange scotch bonnet chillies, finely chopped
- 1 medium onion, peeled and chopped
- 2 cm ginger root, peeled and finely chopped
- 1-2 bulbs of garlic, peeled and thinly sliced
- 1 teaspoon sugar
- 1 tablespoon coconut flour mixed into a paste with 3 tbsps hot water
- Heat the groundnut oil in a wok, and stir fry the monkfish for about 2 minutes turning regularly.
- Add the sesame oil, chillies, onion, ginger, garlic and sugar and cook for a further 2-3 minutes.
- Add the prawns and heat through for 2 minutes.
- Stir in the coconut flour mixture.
- Mix well, and serve garnished with the soy sauce and the spring onions.
Serve on a bed of rice cooked in fish stock
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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