Monkfish Cheeks in Chilli & Coriander

Written By P

Monkfish cheeks stir fried in a chilli, coriander & garlic sauce - quick and simple for a weeknight dinner and packed full of flavour. Serve with jasmine rice, pickled cucumber and charred baby spring onions.

Ingredients

  • 1 Tbsp Cornflour

  • 300g Monkfish cheeks

  • 1 Tbsp vegetable oil

  • 1 red chilli, seeds and all, finely chopped

  • 1 tbsp soy sauce

  • 1 tsp brown sugar

  • 1 tsp fish sauce

  • 1 large bunch coriander, finely chopped

  • 50ml vegetable stock

  • 3 garlic cloves, minced

  • 1 thumb size piece ginger, grated

  • 1 Tbsp black sesame seeds

  • Juice of 1/2 lime

Method

Pat monkfish cheeks with a paper towel to remove excess moisture. In a small bowl, place fish, and sprinkle with the cornflour. With your hands, lightly coat the fish in the cornflour until each piece is evenly coated.

In a medium heavy bottomed pan on medium heat, fry the monkfish cheeks in the oil, working in batches, until the fish is golden and cooked through but not flaking. Remove from pan with a slotted spoon and set aside on a plate.

Using the same pan, add another small dash of vegetable oil, and in medium heat, fry the ginger, coriander, garlic and chilli, stirring continuously until the mixture is fragrant but not overly browned.

Add vegetable stock, soy sauce, fish sauce, lime juice and sugar, stir to combine.Bring the mixture to a simmer, add back the monkfish cheeks and stir to fully coat the fish in the sauce.

Sprinkle with black sesame seeds and fresh coriander leaves, and serve with steamed jasmine rice on the side, pickled cucumbers and charred baby spring onions.

P
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