10ml Sunflower Oil (to fry fish)
10ml Sunflower Oil (for the sauce)
75gm Monkfish (1 inch diced)
75gm Salmon (1 inch diced)
75gm Cod or Hake (1 inch diced)
40gm Lime Juice
10gm Garlic (chopped finely)
50gm Shallots (chopped finely)
25gm Ginger (chopped finely)
2gm Fresh red chilli (chopped finely)
150ml Double cream
150ml Coconut milk
7gm Fresh Parsley (chopped finely)
5gm Cornflour (diluted with a little cold water)
5gm Caster sugar
Heat the oil in a frying pan and gently fry the garlic, shallots, ginger and chilli for around 5 minutes, stirring occasionally so that they don’t brown.
Add the coconut milk, double cream and sugar to a heavy based pan and bring to the boil.
Whisk in the diluted cornflour, whilst the sauce is gently simmering and cook for a further 4-5 minutes.
Lastly, stir in the lime juice and parsley.
Place sunflower in a frying pan and on a high heat, fry the diced fish until golden brown, around 3-4 minutes.
Then add the fish to the sauce and serve with rice.