MasterChef: the Finalists
This makes a great supper, which can easily be knocked up and on the table in 20 minutes. The cockles provide a rich depth to the sauce and go perfectly with the halibut. The peanuts add another dimension of flavour and a great contrast of texture.
You Will Need
For the coconut sauce. Whisk the coconut milk with the curry paste in a pan until smooth. Add the chilli and cook for about 2 minutes. Add the mangetouts and carry on cooking for 1 minute. Remove from the heat and set aside, ready to reheat for serving.
For the cockles and peanuts. Heat oil for deep-frying to 150°C, then fry the peanuts until golden. Scoop them out of the oil and drain on kitchen paper. Season and reserve.
Heat a wok with the 1 tablespoon oil. Add the shallot and fry for about 10 seconds to release the flavour (be careful not to burn it), then add the cockles, spring onion and sugar and stir-fry for a minute or so until hot, adding the soy sauce towards the end. Remove from the heat and keep hot.
For the halibut. Heat a non-stick frying pan over a moderate heat and add the rapeseed oil. Season the halibut fillets on both sides with salt and pepper, then lay the fish in the pan, skin side down. Gently fry until golden brown, then turn the fillets over and continue cooking for about 8 minutes.
To serve. Spoon the coconut sauce on to each plate. Arrange the cockles and peanuts around the plate and place the halibut on top.