Curried Monkfish Dumplings with Mango Salsa

Ingredients

• 300g Signature Tastes frozen Monkfish chunks with Creamy Coconut Curry sauce (Thawed and diced) Alternatively, Monkfish or cod from the fishmonger
• 1 Shallot, finely chopped
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, crushed
• 1 bunch fresh coriander, finely chopped
• 1 tbsp lime juice
• Sea Salt
• Black Pepper
• Rapeseed oil
• 1 ripe mango, finely diced
• 1 small red chilli, finely chopped
• juice of 1 lime
• Sweet chilli sauce
• Soy sauce
• 12-15 gyoza wrappers
• 200g plain flour
• 100ml hot water

Method

Make your Own Gyoza Wrapper

1. In a bowl, mix flour and salt.
2. Gradually add hot water while stirring until a dough forms.
3. Knead the dough for 8–10 minutes until smooth.
4. Cover and rest for 30 minutes.
5. Divide dough into small pieces (about 10–12 g each), roll into balls, and flatten into thin circles with a rolling pin.

The Filling

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.