Wrapped Monkfish Fillet
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- For the monkfish
- 4 large Banana leaf
- 2 Tbsps Oil
- 1 onion (roughly chopped)
- 2 green chili peppers (deseeded and roughly chopped)
- fresh ginger (peeled and roughly chopped)
- 1 stick Lemongrass (roughly chopped)
- 1 clove garlic cloves (roughly chopped)
- 1 handful cilantro
- Lime zest
- Lime juice
- 1 cup Coconut milk
- 1 tsp Fish sauce
- 1 tsp sugar
- 4 pcs Monkfish (approx 200 g/8 oz each, skin on)
- For the limes
- ½ cup water
- ½ cup caster sugar
- 2 Limes (halved)
Preparation
Kitchen utensils
1 Springform pan, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 1 Parchment paper
Preparation steps
1.
Heat the oven to 220ºC (200ºC fan) 425ºF, gas 7.
2.
Soften the banana leaves by carefully holding over a gas flame then set aside.
3.
Put all the ingredients apart from the monkfish into a food processor and pulse to make a coarse paste.
4.
Slice the skin away from the flesh of the monkfish, leaving a hinge at one end. Place a piece of fish skin side down on each banana leaf, spoon the paste under the skin and wrap up the banana leaf. Secure with kitchen twine.
5.
Place the stuffed banana leaves on a cookie sheet and bake in the oven for 20 minutes.
6.
While the fish is cooking, put the water and sugar in a skillet, leave for 2 minutes then heat over a medium flame until it starts to turn a pale golden color.
7.
Put the lime halves, cut side down, into the caramel syrup and cook for 3 minutes.
8.
Place the cooked parcels on serving plates and serve with the caramelized limes.
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