Roast Monkfish Tandoori With Mini Popadoms, Spiced Mussel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables, Meats | Hmong | Food networ, Food5 | 4 | Servings |
INGREDIENTS
| Half pkt of mini popadoms | ||
| 2 | Sized monkfish tails | |
| allowing approx 8oz | ||
| of fish per | ||
| Portion | ||
| 500 | g | Red tandoori paste |
| 150 | g | Natural yoghurt |
| 2 | Clov garlic, peeled and | |
| mashed | ||
| to a pulp | ||
| Juice and zest of one lemon | ||
| and a lime | ||
| 2 | t | Ground roasted cumin |
| 150 | g | Natural honey |
| Salt and freshly ground | ||
| black pepper | ||
| One large bunch of coriander | ||
| Half pint natural yoghurt | ||
| Half a cucumber, peeled | ||
| seeded and | ||
| finely sliced | ||
| 1 | Bunc mint, finely chopped | |
| 1 | Qr tsp ground roasted cumin | |
| 1 | Pinch cayenne pepper | |
| Seasoning | ||
| 450 | Basmati rice | |
| 3 | T | Vegetable oil |
| 1 | Shallot, peeled and finely | |
| chopped | ||
| 200 | g | Mussels out of the shell |
| Roasted cumin and fennel | ||
| seed together 1 mixed | ||
| tsp | ||
| 1 | Cardamom pod | |
| 6 | Cloves | |
| 1 | Clove garlic, finely chopped | |
| 600 | Chicken stock |
INSTRUCTIONS
Take monkfish tails and remove from the centre bone (any good fishmonger will do this for you). Skin and remove excess bone until the fish fillet is white in colour. To make the marinade mix the paste, yoghurt, garlic, ginger, citric juices, cumin and honey together in a bowl. When thoroughly mixed place over the fish. Season with salt and pepper and add the chopped coriander. Leave the marinade as long as possible, which should be ideally around 2 days. Cucumber & Mint Riata: Place the yoghurt in a bowl, whisk down until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until use. Rice: Wash the rice in several changes of water and then leave it to soak in water for 15 minutes. Drain until all the water is removed. Place the oil in a heavy bottomed pan over a medium heat. When hot place in the onion and stir until browned. Lightly add the rice, garlic, salt and pepper, garam and spices. Stir repeatedly for 5 minutes so all the grains are coated with oil. Turn the heat down slightly, pour on the stock and bring to the boil; cover with a very tight fitting lid. Turn the heat down low and allow the steam to complete the cooking. To serve, fluff up the rice with a fork and add the mussels and saffron, if desired. (The rice is best served straight away if possible but can be kept warm or a while by placing clingfilm over the top of the pan to retain the heat.) Putting the dish together: You should have the pan you are using to roast the monkfish as hot as possible. Take 1 tbsp of vegetable oil and add to cover the pan. Having removed the monkfish from the marinade, place into the hot pan. Roast and colour to give a distinctive blackened texture. Place in a hot oven and cook for 7-8 minutes. Remove and allow to rest for 5 minutes. Meanwhile start to prepare all the other parts of the dish. Bring your rice top temperature. You'll need a 12cm pastry ring, lightly buttered. Place the ring in the centre of the plate and fill with rice to the top of the ring. Remove the ring, cut the monkfish into chunks, place on top of each other on top of the rice to gain height. Take the cucumber riata and drizzle round the plate. Take the mini popadoms and place 5 around the plate. Finish with fresh coriander. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 106
Total Fat: 12.1g
Cholesterol: 8.9mg
Sodium: 352.1mg
Potassium: 738.4mg
Carbohydrates: 56.7g
Fiber: 3.5g
Sugar: 33.2g
Protein: 10.8g