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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 14 Jul 2016 17:05

Music Played

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  • Fleetwood Mac


    • 50 Years - Don't Stop.
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    Do I Love You (Indeed I Do)

    • The Best Northern Soul All-Nighter (V.
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    Carry You Home

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  • Bobbie Gentry

    Ode to Billie Joe

    • 20 Big Country Classics Vol.8.
    • Trax Label.

Pan Fried Monkfish Satay with Shallot, Chilli & Cucumber salsa

by Preechaya Phetprasert of The Coconut


This is a great summer dish you can also grill the monkfish on the BBQ instead of panfrying. I think you will love the really easy method of making a great tasting satay sauce using our seasoned Thai Massaman Paste.

A lot of people think that satay sauce just goes with chicken or pork but it’s great with prawns & seafood too. In fact when the mackerel come in July & August it’s definitely worth substituting the monkfish for fillets of mackerel. It’s also really good with, scallops, langoustines or even lobster too!


Serves 2


Prep time: 25mins

Cooking time: 30mins

Marinade ingredients for the monkfish:

2 fillets of monkfish tails (250g each)

4 garlic cloves, crushed

2 red chillies, de-seeded & finely chopped

Small handful fresh coriander, finely chopped

Zest & juice of 1 lime

1 tsp ground turmeric

1 tsp ground coriander

Salt & pepper, a pinch

Knob of butter for frying monkfish.


Ingredients for the Satay Sauce:

1 x 125g jar of The Coconut Kitchen Easy Thai Massaman Curry paste, or any commercial Thai Massaman curry paste, or Red Curry Paste recipe below.

200ml or ½ tin of coconut milk

100g of ground salted peanuts or cashew nuts, crushed quite fine

1 tsp turmeric

2 fresh or dried kaffir lime leaves, finely chopped


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Ingredients for the Salsa:

¼ of a cucumber

½ a shallot

½ a fresh red chilli, de-seeded

½ a small carrot

(Cut all the above ingredients into a small dice about 4-5 mm)


Ingredients for the syrup for the salsa

120ml white wine vinegar

180g granulated sugar

10g salt


Ingredients to Serve:

A crisp herb salad, coriander & lime. Steamed jasmine rice or noodles.



1. Marinade the monkfish

Mix all the marinade ingredients together with the monkfish & chill for at least 20 mins.

2. Make the satay sauce

Fry the Easy Thai Massaman Curry Paste with the turmeric & lime leaves over a gently heat for 5 mins, add the coconut milk & simmer for 8-10 mins, stirring well. Then add the peanuts & cook for another minute & its ready to use.

3. Make the salsa  Put all the syrup ingredients in a pan & bring to the boil, simmer for 2 mins then leave to cool down. Once cool mix in a bowl with all the diced vegetables.

4. Fry the monkfish Fry the monkfish in a pan on a medium heat with a knob of butter for about 2-3 mins each side depending on how thick the fillets are then put in an oven at about 180C for 3-5 mins.

5. Serve the dish Serve the monkfish on a plate with 2-3 spoons of the satay sauce & top the fish with 2 spoons of the salsa. Serve with salad & rice or noodles on the side. Garnish with fresh coriander & a wedge of lime.