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Fresh & Fiesty Monkfish Laksa

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The fabulous balance of fresh Thai flavours is what makes this Laksa such a firm favourite at Yeotown. Julia talks us through this monkfish version but also gives variations if you want to keep it strictly vegetarian too.

Serves: 4
For the Curry Paste:
1 x Lemongrass stick
1 x Onion, roughly chopped
4 x strips of Lime Zest
2 x Lime Leaves
Juice of 1 Lime
1 x Red Chilli, de-seeded and roughly chopped
1 x large thumb-sized piece of Ginger, peeled
3 x Garlic Cloves
1 tsp Shrimp Paste
1 tsp Tamarind Paste
1/2 tsp Garam Masala
2 tsps Fish Sauce
For the Laksa:
1 tsp Coconut Oil
50g Brown Rice Noodles (or other noodles of choice)
Butternut Squash Noodles, spiralized according to your spiralizer instructions (for help with these see our recipe for Butternut Squash Noodles here)
1/3 Red Pepper, sliced
50g Bean sprouts
Fresh Coriander, roughly chopped
1 x tin of Coconut Milk
2 – 3 Monkfish portions, chopped into bite-sized pieces

To Garnish:
Fresh Coriander
Lime Wedges
Chopped Peanuts
Fresh Chilli, de-seeded and chopped

The key to this dish is all in the prep. Get yourself set up and ready to go and it really is just like an assembly line, with a few key timings!
First make your curry paste by whizzing up all of the ingredients in a food processor. Heat up the coconut oil and fry the paste for 10 minutes, allowing all those flavours to develop. Meanwhile cook the rice noodles in a pan of boiling water for 2 minutes (or according to your packet directions). Drain the noodles and run under cold water. Transfer the curry paste to a large pan and start to assemble your soup. Add the coconut milk and a tin of cold water. Allow this mixture to mix and melt then add the red pepper and simmer for 2 minutes. Add the squash noodles and return the soup to the boil, stirring gently. Add the monkfish and allow to cook for 2 – 3 minutes as it returns to the boil. Add the bean sprouts and coriander and simmer for a further couple of minutes. Serve in a warm serving bowl topped with the garnish, or leave the garnish as optional extras for your guests to choose.


Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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