Coconut Chive Monkfish

A Thai inspired recipe combining creamy coconut with aromatic notes of chives, lemon grass and lime. These parcels are great opened at the table where they release a fantastic aroma.

Ingredients

Serves 24
150 ml (1 liter) Thai Kitchen Coconut Milk
15 ml (90 milliliters) Thai fish sauce
½ stalk (3 stalks) Lemon grass
1 ml (7 milliliters) Club House ® Red Pepper, Crushed
30 ml (175 milliliters) Club House ® Chives, Freeze Dried
30 ml (175 milliliters) Lime juice
4 pieces (24 pieces) Parchment paper or banana leaves
1 each Red pepper
4 each Monkfish fillets

Procedure

Preheat the oven to 400°F (200°C Gas Mark 6). Combine the coconut milk fish sauce lemon grass crushed red pepper chives and lime juice in a bowl. Take pieces of parchment paper or banana leaves and scatter pepper slices evenly between them. Place the monkfish on top then spoon 60 mL of the coconut mixture over each fillet. Carefully fold the paper or leaf into a tight parcel secure with a cocktail stick if necessary. Place them on a baking tray and cook in the oven for 12-14 minutes until the fish is just cooked through. Serve immediately with jasmine rice.

CHEF’s TIP!

Banana leaves look fantastic when you serve straight out of them at the table. They can be found at many Thai or Caribbean shops. If you have trouble finding them, the recipe works equally well with greaseproof paper.