Monkfish Thai Curry



700g Monkfish cut into cubes

1 tbsp oil

75g Green Thai paste

1 tsb root ginger

4 Scallions sliced

1 Red pepper sliced

400ml Coconut Milk

Salt & Pepper

Juice half lime

Handful chopped coriander & lime


Add oil to pan, cook paste for 1 min, stir in ginger, scallions & peppers.

Pour in coconut milk, boil for 2 mins.

Add fish, simmer for 5 mins, add herbs & juice of lime.

Serve with rice or noodles.

*Note: Hake or haddock could be used in place of Monkfish.


West Cork Times February Article

Phew, what a week it’s been! We had official launch of our new shop in Clonakilty on Monday night by Minister Simon Coveney. It was a great honour to welcome Minister Coveney, as he also opened our shop in Rosscarbery in July 2011.   We had a really enjoyable evening with local business and loyal customers dropping in to wish us well.   The Minister was very encouraging and complimentary on the hard work that it has taken to get to this stage, so now we need to focus on making this new stage in our business a success. In the past few months we have been overwhelmed by the complimentary feedback from our customers.

This week was also Ash Wednesday and while it is great to see more people eating fish on this day, it would be brilliant if we could encourage people to try and incorporate fish into their weekly menu planning, as they realise the health benefits and how easy fish is to cook with.   We’re sharing a quick and easy Monkfish Thai Curry this month, if you’re short on time like we were this week, then it’s a handy recipe to have on standby. Perfect Friday food…..quick and very tasty.

See our recipe for Monkfish Thai Curry