Malaysian Monkfish - Fishbox

Malaysian Monkfish - Fishbox
Fishboxer Arlene Addison - Fisherwag (much more glamorous than a Fishwifey!) to Alan, Skipper of the Venture, Kinlochbervie from Portsoy


Monkfish (or you could use prawns)
2 Tablespoons Vegetable Oil
1 Medium Onion Chopped
2 Garlic Cloves Crushed
1 inch root ginger crushed
2 dried/fresh red chillies chopped 
1 level tablespoon ground coriander
2 level teaspoons ground turmeric
Pinch of salt
Half a 200g 7oz block of creamed coconut crumbled
½ pint of boiling water
Lemon wedges
Fresh coriander to garnish


Heat oil in a pan, add onion, garlic and ginger then add chillies, spices and salt.

Add monkfish (I put in a lot of monkfish but that’s because I have the luxury of a free supply!)

Crumble in the coconut then gradually add water. Give a good stir. Simmer and stir occasionally.

Serve with fresh coriander, lemon wedges.

We like to eat it with soft tear and share bread or prawn crackers.

I usually add some fresh chillies and also garnish with them but this all depends on how hot you like your food.