Curried Monkfiesh Dumplings with Mango Salsa
"A delightful starter for your Christmas feast, these monkfish
dumplings combine a meaty texture with vibrant flavours."
Chef Adrian Martin
Chef Adrian Martin
Recipe - Kells - O'Brien's
Curried Monkfiesh Dumplings with Mango Salsa
Prep Time30 Minutes
Servings6
Cook Time12 Minutes
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
12-15 gyoza wrappers
Rapeseed oil
1 ripe mango, finely diced
1 small red chilli, finely chopped
1 bunch fresh coriander
juice of 1 lime
salt
pepper
Sweet chilli sauce
Soy sauce
Directions
- 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.
- 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.
- 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.
- 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.
- For the mango salsa, combine diced mango, chilli (if using), fresh coriander, and lime juice in a bowl. Season to taste.
- 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.
30 minutes
Prep Time
12 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Organic Ginger (150 g)
€2.25€15.00/kg
Not Available
SuperValu Loose Limes (1 Piece)
6 for €2.50
€0.55
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Not Available
SuperValu Irish Rapeseed Oil (500 ml)
€3.29€6.58/l
Mango (1 Piece)
€0.99
Not Available
Not Available
SuperValu Loose Limes (1 Piece)
6 for €2.50
€0.55
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Thai Gold Sweet Chilli Sauce (200 ml)
€2.19€10.95/l
SuperValu Light Soy Sauce (150 ml)
€0.90€6.00/l
Directions
- 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.
- 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.
- 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.
- 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.
- For the mango salsa, combine diced mango, chilli (if using), fresh coriander, and lime juice in a bowl. Season to taste.
- 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.