Serving Size : 4 Preparation Time: 0:20
Categories: "Main Meal" Cuisine: "Thai Style"
Monkfish with Coconut Hollandaise
Serving Size : 4 Preparation Time: 0:20
Categories: "Main
Meal" Cuisine: "Thai Style"
2 Monkfish, approx weight 12ozs each
Marinade:
3 birds' eye chillies (or less for a milder taste)
juice & rind of one lime
1/2 bunch coriander, leaves only
2 large sprigs of mint, leaves only
1 inch galangal or ginger
1 spring onion
2 teaspoons Thai fish sauce
Sauce:
3 egg yolks
juice of one lime
2 ounces melted butter
4 fluid ounces thick coconut milk or cream, Suzi Wan cartons are excellent
1 tablespoon chopped coriander leaves
Combine the marinade ingredients, except the lime juice, in a pestle or mortar and bash to a pulp, when smooth add the lime juice.
Remove the skin and bone from the monkfish (or get the fishmonger to do this) and place in a non-metallic dish. Pour over the marinade and put to one side for up to an hour in the refrigerator.
Remove from marinade and steam for approximately 20 minutes.
While the fish is cooking, make the sauce: Put the egg yolks into a heatproof bowl and whisk until thick and creamy, add the lime juice.
Place the bowl over a pan of almost simmering water and continue to stir until the egg yolks begin to cook and you are able to see the bottom of the bowl whilst stirring. Gradually incorporate the melted butter (leaving the milky residue behind) and the coconut cream. Take care not to boil. Stir in the chopped coriander and check seasoning.
Serve with the steamed fish and steamed jasmine rice.
Start to Finish: 0:45
Source: sylv@nicebites.com
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