Coconut monkfish with black sesame
On the fishmonger's stall, monkfish is one of the least attractive fish! Yet its very fine flesh is extremely popular! Check this monkfish recipe with coconut milk and black sesame.
1. Finely chop the onion and shallot. Mash the coriander seeds. Tie up the monkfish tail so that it does not deform while cooking. In a pot, add oil, fry the onion, shallot and coriander seeds for 3 minutes, stirring over low heat. Salt and pepper lightly.
2. Pour the fish stock. When it starts simmering, add the coconut milk, whisking, and bring to a boil. Immerse the monkfish tail and cook for 20 minutes over low heat.
3. Drain the fish. Strain the broth and let it reduce by half with the sesame seeds in a saucepan. Adjust the seasoning.
4. Wash, dry and thin out the coriander sprigs. Untie the monkfish and place in a dish, sprinkle with coconut sauce and decorate with aromatic leaves. Serve with a mix of white rice and wild rice.
Photo credit: Sucré Salé
