Char siu monkfish

PT20M

PT

First published in 2022
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Dan says: 'A takeaway favourite and easy to make once you have the key ingredients. We cook the monkfish over binchotan (a type of Japanese charcoal) to give it a nice charred smoky flavour.'

Ingredients

Metric

Imperial

Monkfish

  • 500g of monkfish, cut into 5 equal pieces
  • 5 tsp tobiko
  • 1 sheet of nori seaweed, toasted until crispy

Char siu

  • 2 tbsp of light soy sauce
  • 100ml of water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 tbsp of Chu Hou sauce
  • 1 pinch of bicarbonate of soda
  • 1 tsp cornflour
  • 1 star anise
  • 1 tbsp of Chinese rose wine
  • 2 tsp vegetable oil
  • 1 tsp sesame oil
  • 1 tsp red food colouring
  • 6 tbsp of caster sugar
1

Begin by making the char siu marinade. Mix all the ingredients together, ensuring they are well combined

  • 2 tbsp of light soy sauce
  • 100ml of water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 tbsp of Chu Hou sauce
  • 1 pinch of bicarbonate of soda
  • 1 tsp cornflour
  • 1 star anise
  • 1 tbsp of Chinese rose wine
  • 2 tsp vegetable oil
  • 1 tsp sesame oil
  • 1 tsp red food colouring
  • 6 tbsp of caster sugar
2

Place the monkfish pieces into the marinade and leave to marinate for 3–4 hours

  • 500g of monkfish, cut into 5 equal pieces
3

Once marinated, thread the monkfish onto skewers. Pour the marinade into a pan and reduce until thick and glossy

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 throughout

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

  • 5 tsp tobiko
  • 1 sheet of nori seaweed, toasted until crispy
First published in 2022
Share recipe