Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for marinated monkfish cheek with a mangetout, beansprout and peanut salad
www.outlaws.co.uk
Serves 4
- Monkfish cheek 600g, trimmed of sinew and skin
- Garlic cloves 2, peeled and finely chopped
- Ginger 2 tbsp, finely grated
- Lemongrass 3 stalks, coarse outer layers removed, finely chopped
- Coriander seeds 2 tbsp, toasted and ground
- Soy sauce 2 tsp
- Fish sauce 2 tsp
- Lime 1, zest and juice
- Lime 1, cut into 4 wedges
- Mangetout 200g
- Red onion 1
- Beansprouts 50g
- Coriander ¼ bunch, roughly chopped
- Dry roasted peanuts 50g
- Olive oil 25ml
- Sea salt and freshly ground black pepper
- For the marinade: grind the garlic, ginger, lemongrass and coriander seeds to a fine paste, and mix with the oil, soy sauce, fish sauce and lime zest.
- Coat the monkfish cheek in the marinade and refrigerate for an hour.
- Finely slice the mangetout and red onion, then mix with the beansprouts, fresh coriander and peanuts.
- Drizzle the monkfish with some oil and lay on a hot barbecue or griddle.
- Cook the monkfish for 3 minutes on each side, then leave it to rest on a tray for 2-3 minutes.
- While the monkfish rests, mix the salad with the oil, lime juice and a good pinch of salt and pepper.
- Serve the monkfish alongside the salad, with a wedge of lime.
You will need
- Monkfish cheek 600g, trimmed of sinew and skin
- Garlic cloves 2, peeled and finely chopped
- Ginger 2 tbsp, finely grated
- Lemongrass 3 stalks, coarse outer layers removed, finely chopped
- Coriander seeds 2 tbsp, toasted and ground
- Soy sauce 2 tsp
- Fish sauce 2 tsp
- Lime 1, zest and juice
- Lime 1, cut into 4 wedges
- Mangetout 200g
- Red onion 1
- Beansprouts 50g
- Coriander ¼ bunch, roughly chopped
- Dry roasted peanuts 50g
- Olive oil 25ml
- Sea salt and freshly ground black pepper
Method
- For the marinade: grind the garlic, ginger, lemongrass and coriander seeds to a fine paste, and mix with the oil, soy sauce, fish sauce and lime zest.
- Coat the monkfish cheek in the marinade and refrigerate for an hour.
- Finely slice the mangetout and red onion, then mix with the beansprouts, fresh coriander and peanuts.
- Drizzle the monkfish with some oil and lay on a hot barbecue or griddle.
- Cook the monkfish for 3 minutes on each side, then leave it to rest on a tray for 2-3 minutes.
- While the monkfish rests, mix the salad with the oil, lime juice and a good pinch of salt and pepper.
- Serve the monkfish alongside the salad, with a wedge of lime.
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