1 Rinse the monkfish fillets, pat dry with kitchen towels and cut into cubes. Peel the red onion and separate into small cubes. Rinse, trim and chop the chile pepper. Rinse the mint, shake dry and chop the leaves. Mix the fish in a bowl with the onion, chile pepper, mint, lemon juice, fish sauce, turmeric and sesame oil. Cover and marinate for about 2 hours in the refrigerator.
2 Meanwhile, add the clarified butter in a saucepan and sauté the rice in it while stirring. Add enough water to deglaze until the rice is covered. Season with salt, bring to a boil, cover and cook on a low temperature for about 15 minutes. Remove from heat and let soak for another 5 minutes.