Fragrant roast monkfish with green curry beurre blanc and crispy noodles

Method

1. Put the lime leaves, lemongrass, ginger and red chilli in a food processor and whizz to a coarse paste. Scrape into a small bowl and mix in the rock salt and lime zest, then cover the monkfish tail with it on all sides. Set aside on a plate for 10 minutes at room temperature to lightly cure.
2. Meanwhile, heat the oven to 190°C/170°C fan/gas 5. Fill a small saucepan no more than two-thirds full with vegetable oil. Heat to 180°C then, working in batches, add the rice noodles. In just a few seconds they’ll puff up and turn crisp. Lift them out with a slotted spoon and drain on kitchen paper. Set aside.
3. Wash the salt off the monkfish and pat dry. Add a splash of oil to a large frying pan over a high heat. Once smoking hot, carefully add the monkfish tail. Cook for 3-4 minutes, then flip the tail over and add the rest of the ingredients for the monkfish. Cook for another 3-4 minutes, basting the fish regularly with the flavoured butter.
4. Transfer the monkfish to a roasting tin, pour over the juices and aromatics from the pan and roast for 20-25 minutes.
5. While the fish roasts, make the beurre blanc. Heat the coconut oil in a medium saucepan over a medium heat. Add the curry paste and fry for 8 minutes until it deepens in colour and becomes fragrant. Add the wine, shallot, peppercorns and lime juice, bring back to a simmer and continue to cook until reduced by half (about 5 minutes). Stir in the coconut cream, then strain the sauce through a fine sieve into a clean pan.
6. Bring the strained sauce back to a simmer over a low heat, add the fish sauce and sugar, then start adding the butter, a little at a time, whisking continuously until incorporated. Keep warm until ready to serve.
7. Lay the monkfish on a serving platter and add a nest of the crispy noodles alongside. Sprinkle over the remaining garnishes, then serve with the warm beurre blanc.