How To Prepare Monkfish Coconut Curry Soup?

Product(s):

Ocean Catch New Zealand Monkfish Boneless And Skinless Fillets

Ocean Catch New Zealand Monkfish Boneless and Skinless Fillets | Buy 9 Get 1 Free

Preparation Time: 30 mins Cooking Time: 15 mins Serving: 2-4

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 red bell pepper, cut into slices
• 1 tablespoon fresh ginger
• 2 tablespoons chopped cilantro stems, plus leaves for serving
• Salt & Pepper
• 2 tablespoons Thai green curry paste,
• 2 tablespoons white-wine vinegar
• 1 can (13.5 ounces) light coconut milk
• 8 ounces clam juice (or chicken stock as an alternative)
• 600gms monkfish fillet, skinned & boned, cut into 1-inch pieces
• 1 Thai chilli thinly sliced, for serving
• Cooked rice, for serving (optional)

Instructions:

1. Heat oil in a large pan over medium heat. Add onion, bell pepper, ginger, & cilantro stems & season with salt. Cook, stirring occasionally, until vegetables are tender & golden. Add curry paste cook for about 1 minute. Add vinegar bring to boil for 1 minute. Add coconut milk & clam juice then bring to a simmer.
2. Generously season fish with salt & pepper; stir into pan. Reduce heat to medium-low. Cook at a simmer, stirring gently a few times, until just cooked through but the fish is not falling apart, approx. 4 minutes.
3. Serve: Take Bowl add in cooked rice (optional) then ladle the soup and top with cilantro leaves and chili to taste.