Seafood with garlic chilli and ginger

This is my variation of Cockles with garlic, chili and ginger which Robin very kindly gave Cookipedia permission to reproduce recently.

As Anne can't eat most shellfish, I thought a version using our favourite fish would be worth trying out.

This is a fantastic recipe, what more can I say?

Seafood with garlic chilli and ginger

Servings:	Serves 2
Calories per serving:	268
Ready in:	40 minutes
Prep. time:	30 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	20th April 2013

Best recipe review Sublime! 5/5 You can see how good it was! Jerry, aka Chef)

The basic ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 215 g fresh monkfish tails, bones removed and fish cut into bit-sized pieces.
• A few peeled king prawns or a handful of fresh peeled prawns, each cut into 4 pieces
• 1 tablespoon coconut cream or a shaving from a block of coconut, reconstituted in a little hot water

Paste

• 3 red chillies, de-seeded or to taste
• ½ red onion, peeled and chopped
• 5 cm of ginger root, peeled and chopped
• 8 Cloves of garlic, peeled and chopped
• 1 teaspoon sugar
• 1 tablespoon chopped dried shrimps (soaked in boiling water for 30 minutes)
• A dash of sesame oil

Garnish

• 4 small spring onions, chopped on the diagonal
• Dash of light soy sauce

Method

1. In a pan or wok, stir fry the monkfish in a little oil for about 4 minutes turning regularly. The monkfish might release quite a bit of liquid. If it does, increase the heat and boil the liquid until it is reduced to almost nothing.
2. Add the prawns for the final minute.
3. Add the paste items to a mortar and pestle or a food processor and blend to a paste
4. Push the cooked fish to one side of the wok and stir fry the paste for a minute or so in a dash of sesame oil, just to take the 'edge off'
5. Stir in the coconut cream
6. Mix well, add a dash of soy sauce and the spring onions and serve immediately

Serving suggestions

Serve on a bed of noodles

Variations

Try basa as an economical alternative to monkfish.

A slice of lime would be nice, as would a handful of fresh basil leaves for garnish.

See also

Monkfish and prawns with garlic, chilli and ginger which is Julia's version of Chef's recipe

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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