Char siu monkfish
Dan Kenny adds a twist to the Chinese classic in his char siu monkfish recipe. Best cooked on a barbecue, but can be cooked in a hot griddle pan.
- Cooking:
- Serves: 5 persons
Ingredients
- 500g ofmonkfish, cut into 5 equal pieces
- 5tsp tobiko
- 1sheet ofnori seaweed, toasted until crispy
- 2tbsp oflight soy sauce
- 100ml of water
- 1tsponion powder
- 1tsp garlic powder
- 3tbsp of Chu Hou sauce
- 1pinch of bicarbonate of soda
- 1tsp cornflour
- 1star anise
- 1tbsp of Chinese rose wine
- 2tsp vegetable oil
- 1tsp sesame oil
- 1tsp red food colouring
- 6tbsp of caster sugar
Instructions
Step 1
Begin by making the char siu marinade. Mix all the ingredients together, ensuring they are well combinedStep 2
Place the monkfish pieces into the marinade and leave to marinate for 3–4 hoursStep 3
Once marinated, thread the monkfish onto skewers. Pour the marinade into a pan and reduce until thick and glossyStep 4
Cook the monkfish skewers on a barbecue or in a hot pan until charred and just tender, brushing regularly with the char siu glaze throughoutStep 5
Carefully remove the fish from the skewers and place in bowls. Cover with a spoonful of the char siu glaze and top with tobiko and the crisp nori