BBC

Monkfish curry with lemongrass and lime leaf

Ingredients

For the monkfish curry
For the Thai jasmine rice
  • 250g/9oz Thai jasmine rice

  • 500ml/17½fl oz water

  • 1 lemongrass stalk, bruised

Preparation method

  1. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.

  2. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.

  3. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes.

  4. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves.

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This recipe is from...

Saturday Kitchen Best Bites Episode 67 bbc_one Saturday Kitchen Best Bites

Next on

BBC One

10:00am Saturday 30 August

James Martin presents highlights from the weekly live cooking show.

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