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Monkfish with Lime and Chilli Sauce

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Serves: 4
4 x 115g / 4oz monk-fish fillets
25g / 1 oz rice flour or cornflour
6 tbsp vegetable or peanut oil 4 garlic cloves, crushed
2 large fresh red chillies, de-seeded and sliced
2 tsp soft light brown sugar
juice of 2 limes
grated rind of 1 lime
freshly boiled rice, to serve

Toss the fish in the flour, shaking off any excess. Heat the oil in a wok or frying pan and cook the fish on all sides until browned and cooked through, taking care when turning not to break it up.

Lift the fish out of the wok and keep warm. Add the garlic and chillies and stir-fry for 1-2 minutes, until they have softened.

Add the sugar, the lime juice and rind, and 2-3 tablespoons of water and bring to the boil. Simmer gently for 1-2 minutes, then spoon the mixture over the fish. Serve immediately with freshly boiled rice.

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