8 queen scallops , or 4 large scallops, from sustainable sources
4 langoustines, cleaned, from sustainable sources
low-salt soy sauce
2 thumb-sized pieces of ginger
4 cloves of garlic
2 fresh sweet mild red chillies
2 lemongrass stalks
½ bunch of fresh coriander
8 kaffir lime leaves
1 teaspoon sweet chilli powder
2 tablespoons groundnut oil
To make the spice paste, peel and chop the ginger and garlic, then chop the chillies, lemongrass and coriander, including the stalks.
Place in a pestle and mortar or blender with the remaining paste ingredients and either pound or blitz till you’ve got a thick, aromatic paste.
Bring a large pan of water to the boil. Peel the lime zest and add to the water with the rice, and wait for the grains to start dancing around. Boil for 5 minutes, then drain in a sieve.
Pour 2.5cm of water into the pan, put it back on the heat, bring to the boil, then turn down to a simmer. Cover the rice in the sieve with tin foil and place on top of the pan for 8 minutes, or until tender.
Place another large pan over a medium heat. Add the sesame oil, then the spice paste, and fry for a minute or so to get the flavours going.
Add the coconut milk, chicken stock and lime juice. Give it a stir, add the whole dried chillies, then bring to the boil and turn down to a simmer. Cook for 5 minutes.
Cut the monkfish into 1cm slices, then halve the scallops.
Add the langoustines to the pan and cook for 3 minutes, then add your fish and scallops and cook for 3 more minutes. The fish won’t need long, so once it’s cooked through and the langoustines have turned bright red and their tails have curled up, take the stew off the heat.
Add a few dashes of soy sauce to taste. Put some rice into each bowl, then ladle over that incredible stew, making sure everyone gets a langoustine and pieces of fish and scallops. Just watch out for those dried chillies if you aren’t a chilli freak like me!