Fragrant roast monkfish with green curry beurre blanc and crispy noodles

“I’ve used monkfish here because I love its dense and meaty texture, but lobster or giant prawns would also be great. Cook the fish with the bone in as...

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About Recipe
Fragrant roast monkfish with green curry beurre blanc and crispy noodles

“I’ve used monkfish here because I love its dense and meaty texture, but lobster or giant prawns would also be great. Cook the fish with the bone in as it helps to keep the fish moist. Present the whole tail, to be carved at the table for a sense of occasion.” Browse Ravinder’s full celebratory menu, including passion fruit and coconut crème brûlée.

Ingredients :
  • 4 lime leaves
  • 2 lemongrass stalks
  • 5cm piece ginger
  • 1 red chilli
  • 200g rock salt
  • Finely grated zest 2 limes
  • 1.3kg bone-in monkfish tail, any tough sinew trimmed (ask your fishmonger to do this)
  • Vegetable oil to deep-fry
  • 50g dry vermicelli rice noodles
  • For the monkfish
  • Dash vegetable oil
  • 50g unsalted butter
  • 2 lemongrass stalks, bashed
  • 4 lime leaves, torn
  • 3 slices ginger, bashed
  • 2 green bird’s eye chillies, pierced all over with a fork
  • 4 spring onions, green parts only
  • For the beurre blanc
  • 1 tbsp coconut oil
  • 60g Thai green curry paste
  • 60ml dry white wine
  • 1 shallot, finely chopped
  • 5 whole white peppercorns
  • 60ml lime juice
  • 100ml coconut cream
  • 1 tsp fish sauce
  • 1 tsp caster sugar
  • 225g unsalted butter, chilled and chopped
  • To garnish
  • 50g cashew nuts, toasted and roughly chopped
  • 4 spring onions, finely sliced
  • 20g bunch Thai basil, torn
  • 15g coriander, roughly chopped
  • Finely grated zest and juice 1 lime
  • 50g jar salmon or trout roe (optional)
Directions :

  1. Put the lime leaves, lemongrass, ginger and red chilli in a food processor and whizz to a coarse paste. Scrape into a small bowl and mix in the rock salt and lime zest, then cover the monkfish tail with it on all sides. Set aside on a plate for 10 minutes at room temperature to lightly cure.

  2. Meanwhile, heat the oven to 190°C/170°C fan/gas 5. Fill a small saucepan no more than two-thirds full with vegetable oil. Heat to 180°C then, working in batches, add the rice noodles. In just a few seconds they’ll puff up and turn crisp. Lift them out with a slotted spoon and drain on kitchen paper. Set aside.

  3. Wash the salt off the monkfish and pat dry. Add a splash of oil to a large frying pan over a high heat. Once smoking hot, carefully add the monkfish tail. Cook for 3-4 minutes, then flip the tail over and add the rest of the ingredients for the monkfish. Cook for another 3-4 minutes, basting the fish regularly with the flavoured butter.

  4. Transfer the monkfish to a roasting tin, pour over the juices and aromatics from the pan and roast for 20-25 minutes.

  5. While the fish roasts, make the beurre blanc. Heat the coconut oil in a medium saucepan over a medium heat. Add the curry paste and fry for 8 minutes until it deepens in colour and becomes fragrant. Add the wine, shallot, peppercorns and lime juice, bring back to a simmer and continue to cook until reduced by half (about 5 minutes). Stir in the coconut cream, then strain the sauce through a fine sieve into a clean pan.

  6. Bring the strained sauce back to a simmer over a low heat, add the fish sauce and sugar, then start adding the butter, a little at a time, whisking continuously until incorporated. Keep warm until ready to serve.

  7. Lay the monkfish on a serving platter and add a nest of the crispy noodles alongside. Sprinkle over the remaining garnishes, then serve with the warm beurre blanc.

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