This recipe is something I've played around with for a while. When I have a night off I often cook it for Ali, Flo and Hamish, and it's always a tremendous success. What you get is a mild Thai spice (but up it to extreme if you fancy), a creamy coconut sauce and a half spud, half sweet spud topping. I am made up with it, and I hope you like it too. Serves six.
YOU WILL NEED
Vegetable oil, for frying
1 onion or 2 banana shallots, finely chopped
1 garlic clove, crushed
1 lemongrass stalk, very finely chopped
1 green chilli, finely chopped
400ml coconut milk
2 kaffir lime leaves, shredded
400g monkfish tail, trimmed
200g skinless salmon fillet
200g uncooked, peeled king prawns
50g plain flour
Finely grated rind and juice of 1 lime
Salt and black pepper
100g fresh or frozen peas
Handful of chopped coriander
500g potato, boiled and drained
250g sweet potato, boiled and drained
2 spring onions, chopped
Stir-fried Asian greens, to serve
Pre-heat the oven to 200°C/fan 180°C/Gas Mark 6.
Heat a little oil in a large saucepan and gently fry the onion or shallots, garlic, lemongrass and chilli for three to four minutes until softened. Add the coconut milk, milk and lime leaves and bring to the boil, then turn down to a bare simmer.
Pop the fish and prawns into the pan and poach for six minutes, then remove and transfer to a 23cm/9in square baking dish, setting the poaching liquor aside.
Melt the 50g butter in a medium saucepan, add the flour and cook, stirring, for one minute until a roux (smooth paste) forms. Gradually add the poaching liquor, stirring constantly to keep the mixture smooth, then add the lime rind and juice. Bring to the boil, then simmer for five minutes, stirring all the time. Season well.
Stir the peas and coriander into the sauce, then pour it over the fish.
Mash the cooked potatoes and sweet potatoes with the 200g butter and spring onions, season well and spread over the fish. Make pretty patterns in the topping with the back of a fork.
Bake for 25 minutes, then finish it off under a hot grill to crisp up the topping. Serve with stir-fried Asian greens.