Char siu monkfish

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Char siu is a popular Cantonese style of barbecued pork, but here chef Dan Kenny cleverly switches the pork for monkfish, which has a robust, meaty texture and flavour that stands up to the hot heat of a barbecue beautifully. Serving the dish with a spoonful of tobiko (flying fish roe) adds a delightful freshness.

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

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

Equipment

  • Metal skewers
  • Barbecue

Method

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

First published in 2022
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Having worked in kitchens since the age of twelve, Dan Kenny has developed his own playful brand of cooking, partly influenced by his time spent living in Asia. Since 2015, he’s been showcasing his food in Brighton at various iterations of his restaurant The Set.

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