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Ingredients
Steamed Monkfish with Curry Sauce and Rice
- Ingredients
- 250 grams
- 1 Zucchini
- 1 large onion
- 2 garlic cloves
- 2 centimeters fresh ginger
- 600 grams skinless Monkfish
- salt
- freshly ground peppers
- Lime juice
- sesame oil
- 1 tsp red Curry paste
- 200 milliliters fish stock
- 200 milliliters Whipped cream
- 2 tsps Turmeric
- yellow Curry powder
- 1 tsp cornstarch
- 1 sm can Saffron
- 4 Tbsps sweet and sour Chili sauce
- soy sauce
- cilantro (for garnish)
Cook the rice in 500 ml (approximately 2 cups) of boiling salted water.
Rinse the zucchini, trim, cut in half lengthwise and cut into thin slices. Peel the onion, garlic and ginger and finely chop.
Rinse the fish, pat dry, cut into 8 equal medallions and season with salt and pepper. Drizzle with a little lime juice and place in a buttered bamboo steamer. Fill a pan 2 finger widths high with water, place the steamer basket over the water and steam the fish 8-12 minutes.
Meanwhile, sauté half of the ginger, onion and garlic in a pan with hot oil, stir in the curry paste and pour in the stock and the cream. Simmer for about 4 minutes, stirring constantly. Season with salt, pepper, turmeric and curry powder to taste and thicken with the cornstarch dissolved in a little water.
Heat a little oil in a pan and sauté the remaining ginger, onion and garlic. Add the zucchini, rice and saffron and sauté while stirring. Season with chili sauce, soy sauce and pepper. Spoon the rice onto plates, arrange the fish on top, and pour the curry sauce around the edges. Serve garnished with cilantro.