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🍽️ Monkfish in Coconut Foam on Crunchy Raw Vegetable Salad

707 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 3 stalks celery
• 6 radishes
• 0.5 cucumber
• 1 ripe nectarine
• 2 carrots
• 250 g cherry tomatoes
• 200 g red cabbage
• salt
• 100 g unsalted, roughly chopped peanuts
• 600 g monkfish fillet (kitchen-ready, skinless)
• 1 stalk lemongrass
• 2 cm fresh ginger
• 1 unwaxed lime
• 1 garlic clove
• 2 tbsp germ oil
• 400 ml unsweetened coconut milk
• pepper (from the mill)
• 2 tbsp rice vinegar
• 4 tbsp peanut oil

Instructions

1. 1. Thoroughly wash and clean all the vegetables.
2. 2. Remove the seeds from the bell peppers and cut them into thin strips.
3. 3. Slice the celery into very thin, diagonal rounds.
4. 4. Shave the radishes into thin slices.
5. 5. Cut the cucumber in half lengthwise and remove the seeds.
6. 6. Cut the deseeded cucumber into thin strips as well.
7. 7. Cut the nectarine in half and remove the pit.
8. 8. Cut the nectarine flesh into small pieces.
9. 9. Cut the carrots into thin matchsticks.
10. 10. Cut the tomatoes in half.
11. 11. Combine all the prepared vegetable pieces and the nectarine in a bowl.
12. 12. Remove the core from the red cabbage and shred it finely.
13. 13. Sprinkle the red cabbage with salt and let it sit for ten minutes.
14. 14. Rinse the red cabbage and let it drain well.
15. 15. Fold the red cabbage into the rest of the salad.
16. 16. Toast the nuts in a pan without any fat.
17. 17. Remove the pan from the heat and let the nuts cool down.
18. 18. Wash the fish and pat it dry.
19. 19. Cut the fish into two-centimeter-thick slices.
20. 20. Prepare the lemongrass and flatten the thick end.
21. 21. Peel the ginger and grate it finely.
22. 22. Rinse the lime with hot water and grate the zest.
23. 23. Squeeze the juice from the lime.
24. 24. Peel the garlic and chop it finely.
25. 25. Sauté the garlic in a pot with hot oil until translucent.
26. 26. Add the lemongrass, ginger, and lime zest.
27. 27. Sauté the aromatics briefly.
28. 28. Deglaze the mixture with coconut milk and lime juice.
29. 29. Season the sauce with salt and pepper.
30. 30. Simmer the sauce over medium heat for five to eight minutes.
31. 31. Reduce the heat and place the fish slices into the broth.
32. 32. Let the fish cook through in the broth.
33. 33. Mix vinegar and oil in a small bowl.
34. 34. Season the dressing with salt and pepper.
35. 35. Pour the dressing over the salad.
36. 36. Toss everything together well.
37. 37. Let the salad marinate briefly.
38. 38. Plate the salad.
39. 39. Remove the fish slices from the broth.
40. 40. Strain the broth into a clean pot.
41. 41. Bring the broth to a boil.
42. 42. Foam the sauce using a hand blender.
43. 43. Place two fish slices on top of the salad.
44. 44. Drizzle the coconut foam over the fish.
45. 45. Sprinkle the dish with the roasted peanuts.
46. 46. Serve the dish immediately.

Nutrition per serving

• kcal: 707
• Protein: 37 g · Fett/Fat: 51 g · Carbs: 24 g