Monkfish in a Mild Thai Green Curry Sauce 

• 700g monkfish, filleted, skinned and cut into cubes
• 1 tablesp. oil
• 75g Green Thai paste
• 1 teasp. root ginger, grated
• 4 scallions,  thinly sliced
• 1 red pepper, sliced
• 400ml  tin of coconut milk
• Salt and freshly-ground black pepper
• Small handful of fresh coriander and basil, chopped
• Juice of half lime

Add the oil to a large heavy based frying pan, and warm a little, then add the paste and cook for a minute.  Then stir in the ginger, scallions and peppers and coat in the paste. Pour in the coconut milk, and boil for 2 minutes, stirring from time to time.

Season the fish and add to the mixture in the pan and gently simmer for 5 minutes until the fish is beginning to flake. Add the chopped herbs and lime juice.

Serve immediately with rice or noodles.

Cut the fish is cut into same-sized pieces so that they will cook evenly.

Other fish you could use: Hake, haddock.