Monkfish with peanut milk, pasrsley and fermented seaweed
By Reon Hobson
1 h
4 raciones
Difficulty:
Media
Ingredients
Monkfish
Trimmed into 5cm long Pieces
Peanut milk
100gm Peanuts
50ml water
Blend and pass
reserving the milk
Chimichurri
2each garlic
1bunch italian parsley
50ml evo
1tsp brown sugar
40ml red wine vinegar
1 lemon zest
0.5tsp lemon juice
0.5tsp chilli powder
150ml canola oil
Fermented Seaweed
2Tsp Momoya Kim Chee
1tsp Gochujang
1Tsp Lite soy
50gm Seaweed
Combine all ingredients and leave for 2 weeks
