Ingredients for the coconut foam

  • 1 l coconut milk
  • 1 small red chilli
  • 5 lime leaves
  • 2 stalks lemongrass
  • 3 limes
  • Coriander, fresh
  • Thai basil, fresh
  • Ginger, fresh
  • Honey
  • Salt

To prepare the coconut foam

Boil the coconut milk with the chilli, lime leaves, lemongrass, coriander, Thai basil stalks and some peeled ginger (roughly chopped) for around 5 minutes, then leave to infuse for 1 hour. Sieve the milk and add fresh lime juice, some lime zest, salt and honey to taste.

Ingredients for the red cabbage

  • ½ head of red cabbage
  • Ginger, fresh
  • Red shiso juice
  • Honey
  • Salt
  • Purple curry powder

To prepare the red cabbage

Cut the red cabbage into fine strips. Add freshly grated ginger, salt and some honey to the shiso juice to taste and marinate the red cabbage strips in the mixture. Then add purple curry powder to taste.

Ingredients for the monkfish

  • 600 g monkfish fillet
  • Butter
  • Salt
  • Pepper

To prepare the monkfish

Season the monkfish with salt and pepper and vacuum-seal with a little butter. Then cook on the steam setting at 70 °C for 10 minutes.