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Monkfish Fillet

One of the meatiest fish around, monkfish is hugely versatile and great to cook with. We fully skin and trim our monkfish fillets, removing all the sinew which can make the fillets tough when cooked. We use monkfish for our kebabs; its perfect on skewers and we also love to use it when we're knocking up a Thai Green Curry

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Cooking tips

For something really quick and easy that we can have in the table in less than 15 minutes, #TeamFish love nothing more than a Thai Green Curry.

Using Shemin's Thai Paste, we pop half the tub into a large pan, with a tin of coconut milk. A teaspoon of palm sugar is totally optional. Then stir together and cook for a couple of minutes until starting to bubble, Take some cubes monkfish and drop into the sauce, you can add a few raw peeled prawns as well. Cook for around 4 minutes, then add any veg - we like mange toute and a few tenderstem brocolli, cook for another 3 minutes and serve over rice

Servings

Allow 200g per person for a generous portion