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🍽️ Steamed Monkfish with Curry Cream and Aromatic Rice

623 kcal · 30 min · 4 servings

Steamed Monkfish with Curry Cream and Aromatic Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the rice into a pot with 500 milliliters of boiling salted water and cook it through.
  2. 2. Wash the zucchini, cut it in half lengthwise, and slice the halves into thin pieces.
  3. 3. Peel the onion, garlic, and ginger, and chop them finely.
  4. 4. Rinse the monkfish, pat it dry, and cut it into 8 equal pieces.
  5. 5. Season the fish pieces with salt, pepper, and a little lime juice.
  6. 6. Butter a bamboo steamer insert and place the fish pieces inside.
  7. 7. Fill a pot with enough water so that the steamer insert sits about two fingers high.
  8. 8. Place the steamer insert with the fish on the pot and steam it for 8 to 12 minutes.
  9. 9. Heat some oil in a pot and sauté half of the chopped onion, garlic, and ginger.
  10. 10. Stir in the curry paste and deglaze with the meat broth and cream.
  11. 11. Let the sauce simmer for about 4 minutes while stirring.
  12. 12. Season the sauce with salt, pepper, turmeric, and optionally with curry powder.
  13. 13. Mix cornstarch with cold water and stir it into the sauce to thicken it.
  14. 14. Heat some more oil in a frying pan.
  15. 15. Sauté the remaining chopped ginger, onion, and garlic in it.
  16. 16. Add the zucchini slices, the cooked rice, and the saffron to the pan.
  17. 17. Toss everything well to combine the flavors.
  18. 18. Season the rice with chili sauce, soy sauce, and pepper.
  19. 19. Divide the rice among the plates.
  20. 20. Place the steamed fish pieces on top of the rice.
  21. 21. Surround the fish with the curry sauce.
  22. 22. Garnish the dish with fresh coriander leaves and serve.

Nutrition per serving