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.