Monkfish With Lime And Chile Sauce

Ingredients	Direction
4x4-oz monkfish fillets 1/4 cup rice flour or cornstarch 6 tbsp vegetable or peanut oil 4 garlic cloves, crushed 2 large fresh red chiles, seeded and sliced 2 tsp jaggery or soft light brown sugar juice of 2 limes grated rind of 1 lime boiled rice, to serve	1. Toss the fish in the flour, shaking off any excess. Heat the oil in a wok and cook the fish on all sides until browned and cooked through, taking care when turning not to break it up. 2. Lift the fish out of the wok and keep warm. Add the garlic and chiles and stir-fry for 1-2 minutes, until they have softened. 3. Add the sugar, the lime juice and rind, and 2-3 tablespoons of water and bring to a boil. Let simmer gently for 1-2 minutes, then spoon the mixture over the fish. Serve immediately with rice.

Ingredients

Direction

4x4-oz monkfish fillets
1/4 cup rice flour or cornstarch
6 tbsp vegetable or peanut oil
4 garlic cloves, crushed
2 large fresh red chiles, seeded and sliced
2 tsp jaggery or soft light brown sugar
juice of 2 limes
grated rind of 1 lime
boiled rice, to serve

1. Toss the fish in the flour, shaking off any excess. Heat the oil in a wok and cook the fish on all sides until browned and cooked through, taking care when turning not to break it up.

2. Lift the fish out of the wok and keep warm. Add the garlic and chiles and stir-fry for 1-2 minutes, until they have softened.

3. Add the sugar, the lime juice and rind, and 2-3 tablespoons of water and bring to a boil. Let simmer gently for 1-2 minutes, then spoon the mixture over the fish. Serve immediately with rice.