Yuzu kosho originates from Kyushu, a Japanese island that has produced many interesting foods due to centuries of trading with China, Korea and Southeast Asia. Made with yuzu citrus peel and hot chillies cured in plenty of salt, yuzu kosho comes in green and red versions and adds flavour, spice and fragrance to any dish.
Ingredients
- 1 quantity of steamed white rice
- 10½oz (300 g) monkfish cheeks
- ½ lime zest and juice
- 1 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- sprinkle of freshly ground black pepper
- 5 fl oz/ cup (150 ml) coconut milk
- ½ oz (15 g) yuzu kosho (available ready-made from most Japanese food stores)
- 4 tbsp Nam pla Thai fish sauce
- 1 tsp caster (superfine) sugar
- 2 tbsp coconut oil (or 1 tbsp unsalted butter and 1 tbsp extra virgin olive oil)
- 1 banana shallot, peeled and finely sliced
- 1¾oz (50 g) fine green beans, ends trimmed and cut into 2.5 cm (1 inch) batons
- 4 tbsp chopped coriander (cilantro)
- 1-2 tsp toasted sesame oil
- 1 tbsp micro coriander (micro cilantro) (optional)
- ½ tsp white sesame seeds
- 2 lime wedges, to serve
How to Make It
- Cook the white rice and keep warm. Using a sharp knife, scrape off the hard, white skin from the monkfish cheeks. Place the monkfish cheeks in a bowl with the lime zest and juice, olive oil, salt and pepper. Mix well and let it marinate for 15-30 minutes.
- In a bowl, whisk the coconut milk, yuzu kosho, fish sauce and sugar until thoroughly combined.
- Place a non-stick frying pan (skillet) over a medium heat, add the coconut oil (or mix of butter and olive oil) and heat until smoking. Carefully remove the monkfish cheeks from the marinade (reserving the marinade) and place in the pan. Fry for 1 minute on each side so that the cheeks are lightly coloured.
- Add the monkfish cheek marinade to the pan, followed by the coconut milk and yuzu kosho mixture, the shallot and green beans, mixing them gently. Bring to the boil, then simmer gently for 2-3 minutes.
- Remove from the heat, add the coriander (cilantro) and check for seasoning, adding more salt or pepper if necessary. Drizzle some toasted sesame oil over the curry, top with the micro coriander (micro cilantro) and white sesame seeds and serve with the steamed white rice and lime wedges.
