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This evening's dish was a fish rendang: It comprised monkfish fillets that had been defrosted and marinated in freshly squeezed lemon juice (I didn't have lime), salt and brown sugar for the best part of twenty minutes.

First, roughly sliced onions and red peppers were sautéed, then rendang paste - a few dessertspoons - were added and sautéed, a roughly chopped chilli pepper and thumb of ginger added, - gently sautéed - followed by coconut milk, and stock with Asian fish sauce which were both then added.

That was allowed to simmer away for around twenty minutes, after which I added the monkfish, (and its marinade) for a further seven to ten minutes or so.

Served with basmati rice.