Curried Monkfish Dumplings with mango salsa
A delightful starter for your Christmas feast, these monkfish dumplings combine a meaty texture with vibrant flavours."
By Chef Adrian Martin
6 people
12 minutes
20 minutes
Ingredients
- 2 - Cloves crushed
- 1 bunch Fresh Coriander finely chopped
- 1 tsp Ginger grated
- 1 tbsp Lime Juice
- 1 tbsp Rapeseed Oil
- 1 - Salt and Black Pepper
- 1 - Shallot finely chopped
- 300 g Signature Tastes Monkfish Chunks with creamy coconut curry sauce thawed and chilled
- 15 - gyoza wrappers
For the mango salsa:
-
1
bunch
Fresh Coriander
-
1
-
Lime Juice
-
1
-
Mango
-
1
-
Red Chilli
-
1
-
Salt and Black Pepper
To dip/ drizzle:
-
1
-
Soy Sauce
-
1
-
Sweet Chilli Sauce
Method
Method:
1. For the filling, heat a drizzle
of rapeseed oil in a pan over
medium heat. Sauté the shallot,
garlic, and ginger until soft,
about 3-4 minutes. Stir in the
monkfish sauce and let cool
slightly.
2. In a mixing bowl, combine the
cooled shallot mixture with the
diced monkfish. Add lime juice,
and fresh coriander, and season
with salt and pepper. Mix until
well combined.
3. To assemble the dumplings,
place about 1 teaspoon of filling
in the centre of each gyoza
wrapper. Moisten the edges with
water, fold in half, and pleat to
seal tightly. Repeat until all filling
is used.
4. Heat a tablespoon of rapeseed
oil in a non-stick pan over high
heat. Add dumplings flat side
down and fry for 2-3 minutes
until golden brown. Add a splash
of water, cover with a lid, and
steam for 4-5 minutes.
5. For the mango salsa, combine
diced mango, chilli (if using),
fresh coriander, and lime juice
in a bowl. Season to taste.
6. Serve the crispy dumplings with
a generous scoop of mango
salsa, alongside bowls of sweet
chilli and soy sauce for dipping.
Garnish with extra coriander
and a squeeze of lime.
