Pan-Fried Monkfish Cheeks, Yuzu Kosho and Coconut

Yuzu kosho originates from Kyushu, a Japanese island that has produced many interesting foods due to centuries of trading with China, Korea and Southeast Asia. Made with yuzu citrus peel and hot chillies cured in plenty of salt, yuzu kosho comes in green and red versions and adds flavour, spice and fragrance to any dish.

In this recipe we use yuzu kosho, one of my favourite ingredients, to make my Japanese-inspired green curry – if you cannot find monkfish cheeks you can use cod che