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175 ml (6fl oz) olive oil
2 garlic cloves crushed with salt
1 kg (2lb 4oz) monksfish tail cut into 5cm (2in) cubes
4 tbsp chopped parsley
1 tbsp chopped capers
1 tbsp fresh grated ginger
2 red chillies, finely chopped
1 tbsp lemon juice
Salt and ground black pepper (to taste)
the garlic and cook over a moderate heat for approximately
5 minutes until the garlic begins to colour.
the pieces of monksfish to the pan
half the parsley, all the capers, ginger and chilli
to cook until the oil begins to boil.
the heat and continue to cook for 6 minutes
turning the fish constantly, being careful not to
let juices evaporate.
the remaining parsley, lemon juice, salt and ground
black pepper to taste.
Ginger in advance and freeze. This can then be grated
easily whenever you need it.
© Renies Kitchen 2004