WOK SEARED MONKFISH

Ingredients

• 1 bunch cilantro
• FOR THE COCONUT CURRY:
• One 13 1/2 ounce can coconut milk
• 1/2 cup chicken stock
• 1/4 cup mirin or sweet sake
• 1 tablespoon Asian fish sauce
• 1 tablespoon Thai red curry paste
• 1 teaspoon Asian sour shrimp paste or 1 teaspoon fresh lime juice
• FOR THE DISH:
• 3 tablespoons Peanut oil
• 1/2 pound monk fish cut into 2 x 1/2-inch strips
• 1 1/2 cups Japanese eggplant, cut 1/4 inch thick on the bias
• 1 1/2 cups Napa cabbage, cut into 1-inch wide ribbons
• 1/2 cup zucchini, cut 1/4 inch thick on the bias
• 1/2 cup seeded red bell pepper cut into slices 1/2-inch thick
• 1/3 cup peeled carrots cut into slices 1/8 inch thick on the bias
• 2 lime wedges
• Steamed rice
• 1/4 cup Thai basil leaves

Instructions

Have 1/4 cup of cilantro leaves picked from the bunch and have both on cutting board.
 
In a medium saucepan, combine remaining cilantro leaves and stems, coconut milk, chicken stock, mirin, fish sauce, curry paste and sour shrimp paste. Bring to a simmer, cover and barely simmer for 30 minutes.
 
Heat a wok  with 2 tablespoons of the peanut oil over high heat. When the oil is smoking, add the monkfish and sear briefly. Remove the tuna to a plate and set aside. Add remaining tablespoon of oil to the wok and add eggplant, cabbage, zucchini, bell pepper and carrots and stir fry for 4 minutes.
 
Strain the curry sauce through a fine mesh strainer. Add the curry sauce and the monkfish to the wok and simmers 1 to 2 minutes.
 
Place a large spoonful of rice into a large soup bowl.
 
Serve the curry over the rice and garnish with the reserved cilantro, basil and lime wedges.

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