Fishes

Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce

Serves: 6

Time: 1 h 30

Difficulty:

Author: Fabrice Idiart, Head Chef at Ilura Restaurant (Saint-Jean-de-Luz 64)

8 ratings

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Ingredients:

1 big monkfish tail (or 6 small tails), 10g fresh turmeric root, 10g fresh ginger, 10g fresh galangal, 1 kaffir lime, 1 lime, 1 lemon, Kaffir lime zest, Espelette pepper, Five-spice powder, Salt, Tempura powder, Panko Japanese breadcrumbs, 500g baby courgettes, Ginger vinegar, Peanut oil, Roasted peanuts...

Method

Before starting this Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce recipe, make sure you have organised all the necessary ingredients.
For the preparation of the monkfish: Fillet the fish using a sole fillet knife.
Cut the bones into chunks and soak them in cold water for 10 minutes.
Lay cling film on your kitchen worktop.
Pour the salt on the cling film, along with the spices and citrus zest, using a Microplane grater.
...

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