Amok de Monk fish filet

AuthorNoemie
RatingDifficultyIntermediate

If you like a little bit of exotic in your household you should definitely try that tasty and colorful recipe. You will surely impress your friends with that Asian dish and its special spices.

TweetSaveShare

Yields4 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

Ingredients

 600 g monkfish fillet (50 g pieces)
 4 lemongrass stems, in sections
 2 shallots cut into 4
 2 small seeded bird pimentos
 1 Galanga (or ginger) 3cm long
 2 tbsp zest lime
 200 ml coconut cream (or coconut milk)
 2 tbsp roasted and salted peanuts (chopped)
 3 tbsp Nuoc-Mam
 2 tbsp basilica (Thai) or coriander

Directions

Marinate the fish in the Nuoc-Mam

Mixer (or chop with a pestle) lemongrass, shallot, chili pepper, ginger, and lime zest

Put the instant pot in roasting mode

Roast the peanuts

Reserve

Stop roast mode

Place a large sheet of cooking paper in the basket

Pour in the cream

Add the fish and cover each piece with the mix

Close the cooking paper

Put in the tank 20 cl water

Start cooking under pressure for 12 minutes

CategoryCuisineCooking Method,

Ingredients

 600 g monkfish fillet (50 g pieces)
 4 lemongrass stems, in sections
 2 shallots cut into 4
 2 small seeded bird pimentos
 1 Galanga (or ginger) 3cm long
 2 tbsp zest lime
 200 ml coconut cream (or coconut milk)
 2 tbsp roasted and salted peanuts (chopped)
 3 tbsp Nuoc-Mam
 2 tbsp basilica (Thai) or coriander

Directions

Marinate the fish in the Nuoc-Mam

Mixer (or chop with a pestle) lemongrass, shallot, chili pepper, ginger, and lime zest

Put the instant pot in roasting mode

Roast the peanuts

Reserve

Stop roast mode

Place a large sheet of cooking paper in the basket

Pour in the cream

Add the fish and cover each piece with the mix

Close the cooking paper

Put in the tank 20 cl water

Start cooking under pressure for 12 minutes

Amok de Monk fish filet
IngredientsDirections

Leave a Reply

Your email address will not be published. Required fields are marked *