Soy & sesame baked monkfish recipe

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Monkfish is great for roasting as it’s substantial and takes heat well. Here it is served with vegetables dressed in caramelized tamari butter for a stylish yet fuss-free meal.

  • Yield: 4 Servings


  • 3 lb 5-oz (1 x 1.5-kg) monkfish tail fillet (skin and bone removed – you can ask your fishmonger to do this)
  • 1 thumb-sized piece of fresh ginger, peeled and julienned
  • 1 lime, cut into thin wedges
  • 2 spring onions/scallions, halved lengthways
  • 2 garlic cloves, thinly sliced
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp runny honey
  • 1 garlic clove, finely chopped
  • 1 thumb-sized piece of fresh ginger, peeled and finely grated
  • 1 grated lemon zest and freshly squeezed juice
  • 1 tbsp black sesame seeds
Seaweed Crumb
  • 2 tbsp wasabi peas, coarsely blitzed in a food processor
  • 1 tbsp dried seaweed, crumbled
  • 1 tbsp black sesame seeds
How to Make It
  1. Preheat the oven to 180°C (350°F) Gas 4.
  2. Lay the monkfish tail on the prepared baking sheet. Fill the cut where the bone used to be with the ginger, lime wedges, spring onions/scallions and garlic. Tie the fish up securely with the cooking string in rounds spaced evenly widthways along the length of the fish.
  3. In a bowl, mix together all the ingredients for the marinade. Drizzle the marinade over the fish and bake in the preheated oven for 25–30 minutes or until cooked through, basting with the cooking juices halfway through cooking.
  4. Meanwhile, for the seaweed crumb, mix together the ground wasabi peas, seaweed and black sesame seeds and set aside.
  5. Sprinkle the baked fish with the seaweed crumb just before serving with the noodles, spring onions/scallions, pickled ginger, daikon radishes, lime wedges and the greens in their tamari butter dressing.
  6. Greens in caramelized tamari butter dressing
  7. Melt the butter in a frying pan/skillet over a medium heat. As the butter melts, it will begin to foam.
  8. The colour will progress from yellow to golden to, finally, a toasty-brown. As soon as you see the colour change and smell that nutty aroma, add the tamari or soy sauce and chilli/chile, then turn the heat to low and cook for 1 minute. Finally, stir in the garlic and keep warm while you cook the vegetables.
  9. Cook the broccoli in a large saucepan of boiling water for 2 minutes. Add the baby pak choi/bok choy to the same pan and cook for 1 minute more. Drain the vegetables well.
  10. Dress the vegetables in the caramelized tamari butter and serve alongside the baked monkfish.

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