Monkfish in coconut curry with mango and Chinese cabbage from the table steamer

Ingredients for 4 servings:

• 800 g monkfish (fillet)
• 1 head of Chinese cabbage
• 160 ml coconut milk
• 2 mangoes
• 1 lemon(s)
• 8 sprigs of coriander
• 2 tbsp sour cream
• 1 can mandarin(s), drained weight 175 g
• 200 g rice
• 400 ml vegetable stock
• curry
• Salt, vanilla salt
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a recipe for the Tefal VS 4001 VitaCuisine

First of all: This recipe is for the Tefal VS 4001 VitaCuisine. Preparation may vary depending on the model. Remove the outer leaves from the Chinese cabbage and steam the whole head in the cooking chamber for 20 minutes. Cool in ice water. Remove the stalk, carefully loosen the leaves, and place them in a shallow dish. Place a layer of aluminum foil between each layer of leaves. About 4 leaves (depending on size) form a layer; for 4 people, you need 4 layers. Keep the leaves warm, for example in the oven at around 50 degrees. Cut the remaining Chinese cabbage leaves into thin strips. Drain the mandarins and collect the juice. In a bowl, mix 2 tablespoons of sour cream with 2 tablespoons of mandarin juice. Season with salt and pepper. Add the Chinese cabbage and mandarins and mix well. Set aside. Peel the mangoes, cut into small cubes, and place in a steaming basket. Place the coriander on top of the mangoes. Steam for 10 minutes. Squeeze half a lemon and collect the juice. Remove the cilantro, place the mango cubes in a bowl, and season with vanilla salt, pepper, and lemon juice. Place the cubes in the oven with the Chinese cabbage to keep warm. Clean the monkfish and cut them into pieces about 5 cm long. Place them on the cooking plate and dust with curry powder so that the pieces are well coated, then season with salt and pepper. Carefully pour in the coconut milk. Cook the monkfish for 25 to 30 minutes, depending on the thickness of the pieces. Cook the rice in the vegetable stock in a pot on the stovetop. Cut the remaining lemon half into eighths. Arrange the Chinese cabbage leaves on four plates. Arrange the fish pieces on top and fold the leaves into a roll. If there are any leftover fish pieces, add them to the plates. Arrange the rice, Chinese cabbage and mandarin orange salad, mango cubes, and lemon eighths on the plates. If you like, pour the coconut milk, curry, and fish stock mixture into a pot, stir in 2 teaspoons of cornstarch, season with salt and pepper, and serve as a sauce. You can certainly skip the intermediate steps and cook the Chinese cabbage, mango, and monkfish at the same time. It’s best to place the cooking plate down and the cooking chamber above. However, I find it better to make the Chinese cabbage a little earlier, as it’s easier to handle once it’s been flattened and cooled slightly.