Two ways to cook. . . monkfish

Vanessa’s Way....

[ Monkfish Thai Green Curry With Fragrant Yellow Rice ]

A Thai curry, with its exotic, fresh flavours, is a lovely way to serve monkfish. Some like it hot, and my baptism of fire in the world of Thai curries occurred on my first day in Bangkok, while backpacking through South East Asia.

Now, the spiciness of my curry is determined by how well I know my diners. Taste the curry in the early stages to achieve the correct balance of hot, sweet, sour and saltiness.

Ask your fishmonger to remove the transparent membrane from this expensive fish, which stops the monkfish shrinking as it cooks.

Garry’s Way....

[ Pan Roasted Monkfish With Coconut, Bell Pepper And Chilli Sauce, Parsnip Crisps ]

They say that it’s the poor man’s lobster, but nothing could be further from the truth. Monkfish, in its own right, is arguably one of the finest fish found in our waters.

It is beautiful in a ceviche, or in a tempura – it has great range. It takes really well to spice too, so I’ve added some chilli to the sauce here. Pair it with a simple salad or some spicy roast baby potatoes.