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Fried monkfish cheeks with a sauce. Garnished with carrot and coriander

Crispy monkfish cheeks with ginger sauce

Recipe by Mark Hix

Serves:
4
Prep Time:
15 mins
Cook Time:
15 mins

I love monkfish cheeks and always have some in my freezer for emergency suppers. The meat is firm and will stand up to strong flavours and withstands more cooking like in a stew or curry because of its firm texture.

Ingredients

400-450g monkfish cheeks
80g gluten free self raising flour plus more for dusting
Vegetable or corn oil for frying
3 spring onions, trimmed and thinly sliced on the angle
1 medium carrot, trimmed, peeled and cut into matchstick sized shreds
A few sprigs of coriander

For the sauce

1 large shallot, peeled, halved and finely chopped
2 cloves of garlic, peeled and grated or crushed
60g root ginger, scraped, thinly sliced and finely chopped
2 red chillies, trimmed and finely chopped, seeds and all
60ml rice vinegar
120ml fish stock
2-3tsp cornflour diluted in a little water

Method

First make the sauce, put the shallots, garlic, ginger and chilli in a saucepan with the rice vinegar and simmer for a couple minutes. Add the fish stock and boil until it’s reduced by half.



Turn the heat down then stir in enough of the cornflour mixture to make a thick coating sauce, season and remove from the heat and cover.



Meanwhile, preheat about 3cm of oil to 160-180C in a deep fat fryer or heavy based pan.



Mix the flour with enough cold water to make a thick batter. Season the monkfish, pass through the flour then the batter and fry a few pieces at a time for 2-3 minutes. Turning them with a slotted spoon until crisp then transfer to a plate with some kitchen paper.











Heat the sauce up, arrange the monkfish on serving plates. Spoon the sauce over and scatter the spring onion, carrots and coriander on top.



Slide image

Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.