A tantalising mix of sweet and sour! Stir up a delicious dinner tonight with your choice of fish.
What you'll need
1 tbsp groundnut oil
800g monkfish fillet, cut into cubes
4 shallots, sliced
2 garlic cloves, sliced
2 lemongrass stalks, trimmed and sliced
40g brown sugar
60ml soy sauce
1 tbsp water
2 limes, juice only
1 tbsp Tarantella Organic Tomato Puree
How to make it
Place a large wok over a medium heat and add the oil. Fry the monkfish until browned then set aside.
Add the shallots, garlic and lemongrass to the pan and stir-fry for a minute or two. Sprinkle with sugar and continue to stir. When it begins to melt and caramelise, pour in the soy sauce, water, lime juice and tomato puree.
Reduce for 2 minutes, then turn the heat down and put the monkfish back in the pan. Carefully coat with the sauce and serve immediately with rice.
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