Green Curry Monkfish

Wash the fish fillets and pat dry. Skin the fish and cut into 1 inch (about 2 cm) pieces. Marinate the fish pieces with salt, lemon juice and soy sauce for about 30 minutes. Wash the scallions and cut into rings. Wash the zucchini, cut in half lengthways, then thinly slice. Wash the kaffir lime leaves, pat dry and finely chop. Heat the coconut milk over a low heat and simmer for 5 minutes. Heat the oil in a wok and fry the fish for about 4 minutes. Pour in the coconut milk and the curry paste and the rest of the marinade (if you don't use all the curry paste, then put the remainder in a jar and keep it in the refridgerator). Reduce the heat and simmer the fish for 3 minutes. Add the scallions, zucchini, some basil leaves and lime leaves and cook for a further 3 minutes. Scoop the curry onto pre-warmed plates and garnish with the remaining basil leaves. Serve with basmati rice.