Seafood with garlic chilli and ginger
As Anne can't eat most shellfish, I thought a version using our favourite fish would be worth trying out.
This is a fantastic recipe, what more can I say?
- 215 g fresh monkfish tails, bones removed and fish cut into bit-sized pieces.
- A few peeled king prawns or a handful of fresh peeled prawns, each cut into 4 pieces
- 1 tablespoon coconut cream or a shaving from a block of coconut, reconstituted in a little hot water
- 3 red chillies, de-seeded or to taste
- ½ red onion, peeled and chopped
- 5 cm of ginger root, peeled and chopped
- 8 Cloves of garlic, peeled and chopped
- 1 teaspoon sugar
- 1 tablespoon chopped dried shrimps (soaked in boiling water for 30 minutes)
- A dash of sesame oil
- In a pan or wok, stir fry the monkfish in a little oil for about 4 minutes turning regularly. The monkfish might release quite a bit of liquid. If it does, increase the heat and boil the liquid until it is reduced to almost nothing.
- Add the prawns for the final minute.
- Add the paste items to a mortar and pestle or a food processor and blend to a paste
- Push the cooked fish to one side of the wok and stir fry the paste for a minute or so in a dash of sesame oil, just to take the 'edge off'
- Stir in the coconut cream
- Mix well, add a dash of soy sauce and the spring onions and serve immediately
Serve on a bed of noodles
Monkfish and prawns with garlic, chilli and ginger which is Julia's version of Chef's recipe
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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