Saturday, November 28, 2009
Prawn and Monkfish with Lemongrass
FreeFrom Prawn and Monkfish with Lemongrass
Wheat, gluten, corn, nightshade, soya, dairy & egg free
A lovely light, flavoursome dish.
2 tbsp olive oil
1 large/2 medium onions, very finely chopped
75g small button mushrooms, finely sliced
400g jasmine or basmati rice
approx 1 litre gluten/wheat-free vegetable or fish stock
50g baby spinach leaves
sea salt and freshly ground black pepper
1 stick fresh lemon grass, cut in half lengthways
400ml coconut milk
juice 2 limes
400g monkfish, cut in large cubes
200g fresh, large prawns
handful fresh coriander, chopped coarsely
Heat the oil in a wide pan and add the onions. Cook very gently for at least 5 minutes or until the onions are starting to soften.
Add the mushrooms and continue to cook very gently for a further 5–6 minutes.
Add the rice, stir around well and then cover with the stock.
Cook fairly briskly for 10–15 minutes or until the liquid has been absorbed. Add extra stock if need be.
Just before all the liquid is absorbed, scatter the baby spinach leaves over the rice and gently mix them in – they will wilt and cook in the heat of the rice.
Season to taste, set aside and keep warm.
Meanwhile, in another wide pan, heat the lemon grass in the coconut milk. Simmer very gently to allow the lemon grass to infuse the coconut milk thoroughly.
Add the lime juice, the monkfish and the prawns and
continue to cook gently for 3–4 minutes or until they are cooked – do not over cook.
Adjust the seasoning of the sauce to taste then serve with the rice, scattering the chopped coriander over both.
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