I’m very pleased with my monkfish today. It came from Ocado yesterday with no clear idea of what it will be cooked with, but after a little research I was pleased to discover I had everything I needed to do it justice, but not in a curry.

I blanched and took the skin off about 12 cherry tomatoes. Finely chopped 2 small shallots, 2 garlic cloves, a small piece of fresh ginger and most of a small red chilli, fried it on olive oil, added the chopped tomatoes, a splash of water ( the recipe for called for white wine, but I didn’t have a bottle opened and didn’t fancy opening any of my good chardonnay or pinot gris for a sauce, even a good sauce).  I reduced it a little, then added a bit of a chilli garlic paste, some butter, seasoning and finished with coriander.  The small chunks of monkfish were quickly pan fried, then coated in the sauce and served with some garlic bread.  We loved it. I think I’ll cook it in a week when Ken and Alice come over.  For Ken, obviously. 🙂