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Creamed coconut monkfish

Preparation time: 20 minutes, plus infusing,
Cooking time: 10-15 minutes,
Calories: 360 per portion

ingredients

serves 4
100 g (4 oz) desiccated coconut
300 ml (1/2 pint) boiling water
750 g (1 1/2 lb) monkfish
1 tablespoon oil
6 spring onions, chopped
3 green chillies, seeded and chopped
1 red pepper, seeded and chopped
1 garlic clove, crushed
1 x 5 cm (2 inch) piece fresh root ginger, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon grated lemon rind
1 tablespoon lime juice
1 tablespoon dry sherry
salt and pepper

for the garnish

lime wedges
coriander leaves

method

1. Put the coconut in a bowl, pour over the boiling water and leave to infuse for 30 minutes. Strain and reserve the liquid, discarding the coconut.

2. Meanwhile, cut the fish into 5 cm (2 inch) cubes.

3. Heat the oil in a large pan and stir in the remaining ingredients. Add the fish, pour on the coconut milk and bring to the boil, then simmer for 5 minutes.

4. Transfer to a warmed serving dish and garnish with lime and coriander.

Monkfish is also known as angler fish. Unfortunately it tends to be rather expensive. It is also delicious when grilled and served cold with an avocado salad.

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