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Pan-fried monkfish with ginger and sweet chili, served with lemon grass, ginger and chili rice
Serves:
Ingredients
For the fish
- 600g monk fish tail
- 2 tbsp fresh grated ginger
- 2 tbsp sweet chili
- 30ml olive oil
- 1 large lemon
- 1 tbsp crushed garlic
For the risotto
- 500g cooked rice
- 1 large stem lemon grass
- ¼ tbsp chili flakes
- 1 tbsp fresh grated ginger
- 1tbsp crushed garlic
- 500ml fish stock
Method
Mix all ingredients to make a marinade. Clean the fish and debone it. Place fish in marinade and put in fridge and leave to marinade over night. For the rice, saute the ginger, chili, lemon grass and garlic. Add rice and then the stock. Leave to simmer on a low heat. Heat a heavy skillet or griddle pan, grill the monk fish until its cooked through. Serve the monk fish on a bed of lemon grass rice.
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