500g boneless, skinless monkfish in 2cm chunks
175g Thai green curry paste
3 fresh limes (1 zested and squeezed, 2 for garnish)
200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained
350ml coconut cream
1⁄2 tsp salt
40g skinless fresh ginger or galangal, finely shredded
60ml fish or chicken stock
1 tbsp golden caster sugar
1 tbsp chilli oil
1 handful basil leaves
200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower
Step 1) In a steamer-proof bowl mix the monkfish in the curry paste and add the lime juice. Leave to stand for 20 minutes.
Step 2) Drain the rice, put into a heatproof bowl and set into the base of a two-tier steamer containing 2cm of boiling water. Pour 800ml boiling water on to the rice. Set the second tier in place.
Step 3) Put on the lid and cook the rice over moderate heat for 12-15 minutes. (Times may vary for an electric steamer.)
Step 4) To the spiced fish add the zest, coconut cream, salt, ginger, stock, sugar, chilli oil and half the basil, torn. Stir in the vegetables. Set bowl in the top of the steamer and cover tightly with its lid. Continue cooking for 16-18 minutes or until the fish is hot, white and set, with the liquid hot and creamy.
Step 5) Check that the rice is fluffy and cooked with all liquid absorbed. (You may need to remove the curry and keep it hot while you cook the rice until dry and sticky.) Serve the rice in small bowls alongside bowls of curry scattered with the rest of the basil and half a lime each for squeezing.
Recipe by Clare Ferguson