Frutti Di Mare with Curry and Exotic Fruits

Pasta dishes are always a good idea!

Cut the monkfish into 2 cm cubes. Remove the crab tails from the shell. Cook the glass noodles in salted water for 4-5 min. until al dente and quench when cool. Remove the peel or clean the vegetables as well as the fruits. Cut the chard leaves, onions, mango, chard stems and peppers into strips. Cut pineapple into small pieces and corn on the cob into slices. Finely grate ginger and squeeze the juice.

Heat a little olive oil and butter in a wok, stir-fry the hominy, onions, peppers and garlic for 2 min. Add chard stems, heat well and then stir in mango and pineapple. Season with coconut milk, soy sauce, sesame oil, sweet salt, chili sauce, tarragon vinegar, curry, cayenne, sugar, ginger and ginger juice sweet and sour. Add chard leaves, glass noodles and clams and heat through. Finally, season monkfish and crab tails with salt and juice of one lemon, sauté briefly in olive oil and place on the finished dish form.

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