Thai Monkfish served with Fragrant Jasmine infused Sticky Rice….

By Simon    ,

February 2, 2014

For you our dearest Hev........this amazingly aromatic thai spiced curry, using beautiful monkfish and a serving of fragrant, jasmine infused rice. A dish that will simply blow your senses wild, like a rocket screaming up to the skies. Give it a try and send yourself into orgasmic food heaven!

  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Yields: 4


500 Grams Rice

1 1/2 Litre Boiling water

3 Organic jasmine tea bags

1 Handful Coriander

2 Monkfish tails

500 ml Coconut milk

2 tsp Shrimp or fish paste

2 tsp Fish sauce

1 tsp Soy sauce

2 Thai chillies

1 Lemon grass stalk fresh

1 Root ginger

3 Kaffir lime leaves

20 ml Single cream

1 Bunch Fresh coriander

4 Fresh chillies

Sea salt and freshly milled black pepper


Fragrant, aromatic, with a gentle kiss of heat, a sheer joy to prepare, cook and eat. I love the aromas that fill my kitchen and the excitement on the guest faces... and the occasional sounds of anticipation coming from them.

To prepare the rice -pre heat your oven to 180c.  Place the rice in a ovenproof dish, make a stock (1.5 litres) by infusing 3 Jasmine tea  bags into hot water, leave to stand for 5 mins , stirring occasionally. Pour 1/2 over the rice, stir and cover loosely with a double wrapping of foil. Place in the oven and let this merrily cook for 30 mins, remove from the oven and add the rest of the jasmine stock, return to the oven for a further hour, fluffing it occasionally during this time.

Thirty minutes before the rice is ready - slice and bruise a stem of fresh lemon grass, finely chop 2 chillies and peel & finely grate a hunk of fresh ginger. In a hot wok pan add all your spices, lemon grass, chilli, shrimp paste, fish sauce, soy, ginger, kaffir leaves, season the cubed monkfish add that too,  stir for 1 min, infusing the mixture and coating the lovely fish. Add the coconut milk, cook for 10 mins covered, remove cover and let the sauce start to reduce to a creamy texture, add the splash of cream and a handful of finely chopped coriander.

Remove rice and fluff up with a fork into a serving dish, finish with a scattering of fresh coriander leaves and a couple of whole chillies, just in case there are any brave warriors wanting more heat. Pour the monkfish and all the sauce into a serving bowl, drizzle with a little fresh cream and scatter with coriander leaves. Just for you Hev.......Enjoy!

And for a little teaser, for dessert we baked a whole pineapple, filled with fresh lychee, cardamon, and a little juice in a tagine pot, slow and low in the centre of our oven, see the picture to wet your tasty buds....


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