GORDON RAMSAY IS THE KING of making complicated dishes simply. This is no exception.
The Asian flavors here are complex, reminiscent of my winter trip to Bangkok dipping into Thai cuisine. But this recipe is quite light, which I especially appreciate in the hot summer months.
HERE’S MY TAKE:
INGREDIENTS:
Serves 4.
- 4 monkfish fillets, descaled (sea bream or sea bass are alternatives)
- juice of 1 lime
FOR THE CRUST:
- 150g skinned peanuts
- 1 tsp dried chilli flakes
- sea salt
- coriander or cilantro, roughly chopped
- 2 eggs, beaten
- fish sauce
FOR THE SAUCE:
- 2 red chillies, finely chopped (I leave the seeds in, but deseed if it’s too spicy for you)
- 2 garlic cloves, minced
- sea salt
- 1 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 3 tbsp olive oil
- 3 spring onions, chopped
- handful of coriander, roughly chopped
- juice of 1 lime
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
METHOD:
- Place the chillies in a mortar with the garlic, salt and sugar. Pound until smooth. Add the fish sauce, rice vinegar and olive oil, and mix with a spoon. Stir in the spring onions, coriander leaves and lime juice. Taste and adjust the seasoning. Set aside.
- Next make the crust. Place the peanuts, chilli flakes and a pinch of salt in a mortar. Pound until they look finely chopped. DO NOT pound the peanuts into a powder; they’ll burn when you cook the crust.
- Mix in the coriander leaves. Spread the peanut mixture onto a plate or a shallow bowl.
- In a separate bowl, beat the eggs with a dash of fish sauce and a pinch of salt.
- Dip the fish skin side down into the egg. Shake off any excess egg wash, then dip into the peanut mix, coating the skin with a layer of peanuts. **Really press the fish into the peanut mixture. Repeat until all the fillets are coated on one side.
- Add a little oil to a hot frying pan. The pan must be PIPING hot. Carefully place the fillets into the fan, crust side down. Fry until the crust is golden and the fish half cooked.
- Reduce the heat to medium heat, turn each of the fillets and cook for further 2-4 minutes, basting as you cook. When the fish is done, it should be a soft, flaky consistency. (Poke a fork into the thickest part of the fish).
- Remove from the heat. Squeeze lime juice over each fillet.
- Spoon the chilli sauce over the fish to serve.
The final dish is an incredibly impressive; it’s sure to please at your next dinner party!
SAVORY SOUNDS
SUMMER MEANS SUMMER ANTHEMS.
This one is going to be one of mine this year.
So is this remix from The Weeknd.
Then there’s Beat of my Drum by LA duo Powers.
And if you haven’t heard the lastest album from the super-talented Brandon Flowers, here’s my fave track:
