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Monkfish Wrapped in Banana Leaves with Ginger, Coriander, Chilli and Coconut Milk
You just can't go wrong with this combination of flavours. It's open to all white fish, especially swordfish, cod, haddock and monkfish. Banana leaves are very easy to buy from oriental stores. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves which you can get in the supermarkets – somewhat smaller, but no less tasty for that. If you realy can't get hold of any leaves then kitchen foil will do.Serves 4
4 large banana leaves or vine leaves
a little olive oil
2 fresh chillies, red, green or both
2 sticks of lemon grass, outer leaves removed, finely chopped
1 clove of garlic, finely chopped
2 good handfuls of fresh coriander, roughly chopped
juice and zest of 2 limes
2 tablespoons sesame seed oil
2 heaped tablespoons finely sliced fresh ginger
170–225g/6–8oz monkfish per person
1 x 400ml tin of coconut milk
4 rosemary sprigs or bay leaf sticks, to secure
Preheat the oven to 230°C/450°F/gas 8. Lay out your banana leaves and rub them with olive oil. Leaving aside your fish, coconut milk and herb sticks, sprinkle a little bit of everything else on one end of each leaf. Place your fish on top and then sprinkle what's left over them. Pour 5–6 tablespoons of coconut milk into each parcel before folding the leaf over the fish, bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it's natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breathe and steam, letting the flavours infuse. So gutsy and tasty. Put your parcels on a tray and bake for 15 minutes, then remove from the oven and allow to rest for 5 minutes. I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices – that's all it has to be. End of story, done, lovely.