Spicy monkfish with coconutmilk


Monkfish is among the fishes that I really appreciate. My mum used to do it with sour cream and green peper after leaving the fish for one night in the milk. The fish then slowly cooks in the oven drowned in the tastiest sour cream…so delicious and so so good to dip the bread in the sauce next! I think it is my favorite receipe, although I still not did it…yet!

Last saturday it happened that I did monkfish with cinnamon, lime, ginger and chili (piment d’espelette actually) cooked in coconut milk. For A. that does not like either monkfish and coconut milk it was quite a success. I prepare the fish the day before putting it in a lime juice with the spices and kept it in the fridge for the night giving it more taste.

Lotte aux épices et lait de coco

4 pers.:

  • 1 kg de lotte
  • 8 gambas épluchées
  • 1 zeste de citron vert
  • 2 oignons pelés et émincés
  • 2 gousses d’ail pelées et pressées
  • 100 g de tomates cerises
  • 20 g de beurre
  • 1 éclat de baton de cannelle
  • 1 pincée de gingembre en poudre
  • 1 pointe de couteau de piment d’espelette
  • 250 ml de lait de coco
  • 1/2 bouquet de coriandre
  • Sel et poivre du moulin
  1. Dans une sauteuse faire fondre le beurre et y faire revenir la lotte coupée en tranches.
  2. Réserver le poisson et verser dans la sauteuse les oignons et l’ail. Faire revenir. Ajouter les tomates coupées en 4, puis les épices, le zeste de citron et le lait de coco. Saler et poivrer. Laisser mijoter 5-10 mns.
  3. Ajouter les tranches de lotte et les gambas. Couvrir et laisser mijoter 10-15 mns. Parsemer de feuilles de coriandre ciselées et servir aussitot avec du riz thai.

La veille mettre les tranches de lotte dans un saladier. Couvrir avec du jus de citron vert, 1 baton de cannelle, un petit morceau de gingembre frais et du piment d’espelette. Réserver au frais pendant une nuit.

Coda di rospo con spezie e latte di coco

4 pers.:

  • 1 kg coda di rospo
  • 8 gamberoni pelate
  • 1 buccia di limone verde
  • 2 cipolle sbucciate e tagliate a fettine
  • 2 spicchi d’aglio sbucciati e strizzati
  • 100 g di pomodorini pachino
  • 20 g di burro
  • 1 bastoncino di cannella
  • 1 pizzico di zenzero
  • 1 pizzico di pimento (espelette)
  • 250 ml di latte di coco
  • 1/2 mazzetto di coriandolo
  • Sale e pepe
  1. In una pentola far sciogliere il burro e metterci il pesce tagliato a fetta. Lasciare dorare.
  2. Poi tenere da parte il pesce e aggiungere nella pentola cipolle e aglio. Lasciare dorare prima di aggiungere i pomodorini, spezie, buccia di limone, il latte di coco, sale e pepe. Far cuocere a fuoco lento per circa 5-10 minuti.
  3. Poi aggiungere il pesce e gamberoni. Coprire e far cuocere a fuoco lento per oltre 10-15 minuti. Cospargere con le foglie di coriandolo tagliate a pezzettini e servire con riso thai.

Il giorno prima mettere in una insalatiera il pesce e coprirlo con la spremuta di limone verde, cannella,zenzero fresco e pimento. Lasciare nel frigo per una notte.

Spicy monkfish with coconutmilk

4 serv.:

  • 1 kg monkfish
  • 8 gambas peeled
  • 1 lime zest
  • 2 onions peeled and sliced thinly
  • 2 garlic cloves peeled and mashed
  • 100 g cherry tomatoes
  • 20 g butter
  • 1 cinnamon stick
  • 1 pinch of ginger
  • 1 pinch of chili (piment d’esplette)
  • 250 ml coconut milk
  • 1/2 bunch of coriander
  • Salt and peper
  1. In a fryer melt the butter and brown the fish cutted in slices
  2. Remove the fish and add onions and garlic. Let brown, then add the tomatoes sliced in 4, spices, lime zest and coconut milk. Add salt and peper. Let simmer for 5-10 mns.
  3. Add the fish and gambas. Cover and simmer for another 10-15 mns. Add the leaves of coriander snipped and serve immediately with rice.

The day before, put the fish in a big bowl and cover it with lime juice and the spices (cinnamon stick, fresh ginger and chili). Keep it in the fridge for the night.

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