Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce

Before starting this Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce recipe, make sure you have organised all the necessary ingredients.

For the preparation of the monkfish: Fillet the fish using a sole fillet knife.

Cut the bones into chunks and soak them in cold water for 10 minutes.

Lay cling film on your kitchen worktop.

Pour the salt on the cling film, along with the spices and citrus zest, using a Microplane grater.

Place a monkfish fillet on the spice mix...

... and roll to give it a sausage shape. Repeat the same operation for each fillet.

Place a roll into a vacuum seal bag and seal, using a vacuum sealer.

For low-temperature sous-vide cooking: Turn the SousVide Supreme on. Fill with warm water. Set the temperature to 60°C.

Immerse the bags, using the pouch rack to separate each bag.

Cover with the lid and cook for 15 minutes.

When cooked, take the bags out of the water oven, then place in a bowl filled with iced water.

At this stage, the sealed bags can be stored for 3 or 4 days in the fridge.

For the coconut sauce: In a casserole, sweat the garlic, the green part of a spring onion (sliced), spices...

... and the fish bones, which have been drained beforehand. Add the citrus zest.

Moisten with coconut milk and cook for 15-20 minutes.

Pass the sauce through a chinois and adjust the seasoning, adding some citrus fruit juice and soy sauce.

For the courgettes: Rinse the courgettes and cut in half for a better effect when serving. If you cannot find baby courgettes, you can use normal courgettes and cut them into pieces.

Pour a dash of peanut oil and soy sauce over the courgettes. Bake at 200°C (gas 6) for 10 minutes. Remove from the oven, then pour a dash of ginger vinegar and reserve.

For the crispy monkfish fillets: Remove the fish from the vacuum bags. Make sure to keep the juice that has accumulated in the cling film and vacuum bags.

Combine the juice with the tempura powder and add a little water...

... to obtain the right consistency (it should be similar to a crêpe batter).

Remove the monkfish fillets from the cling film.

Coat the monkfish fillets with tempura powder, using a brush...

...then coat with Panko breadcrumbs.

Deep fry at 160°C...

... until golden.

Arranging the ingredients for serving: Place a few roasted courgettes at the bottom of a deep plate.

Add a few crushed peanuts and wild herbs.

Cut the crispy monkfish fillets into pieces...

... and place one piece on top of the courgettes.

Add a pinch of fleur de sel.

Pour the coconut sauce into a separate sauce boat. Enjoy!