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Home : Recipes : Marinated monkfish in spicy coconut soup

Marinated monkfish in spicy coconut soup

Looking for something truly exotic and flavorful for dinner? Then you should try this recipe with monkfish in coconut soup with Asian flavors. All our recipes are sourced fromgodfisk.no

Photo: Synøve Dreyer

  • Preparation time: 35 minutes
  • Difficulty: Easy

Ingredients

Soup

Vegetables

Serve with

Method

  • Finely chop garlic and grate ginger.
  • Create a marinade with garlic, ginger, chili sauce, oyster sauce, soy sauce, Worcestershire sauce, lemon juice, rapeseed oil, and sesame oil.
  • Brush the monkfish fillets with the marinade and let them sit at room temperature for 30 minutes.
  • Sear the fillets in rapeseed oil over medium heat for 2-3 minutes on each side. Finish cooking in the oven if the fillets are very thick.

Soup

  • Finely chop garlic, chili, and ginger.
  • Bring chicken broth and coconut milk to a boil in a pot and let it simmer for about 5 minutes.
  • Add garlic, chili, ginger, lime leaves, and cream, and let the soup infuse briefly.
  • Thicken the soup with cornflour dissolved in cold water to your desired consistency.
  • Season with salt and pepper, and preferably remove the lime leaves before serving.

Vegetables

  • Slice red onion and snow peas into thin strips, and cut spring onions into pieces.
  • Fill a saucepan with plenty of water and bring to a boil.
  • Add all the vegetables, bring the water back to a boil, and remove the saucepan from heat.
  • Let the vegetables steep for about 1 minute and then drain.
  • Arrange the vegetables in soup bowls, ladle the hot soup over, place the monkfish fillets on top, and sprinkle with fresh chives.

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