Char siu monkfish
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.
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
- 500g of monkfish, cut into 5 equal pieces
- 5 tsp tobiko
- 1 sheet of nori seaweed, toasted until crispy
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
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
Place the monkfish pieces into the marinade and leave to marinate for 3–4 hours
- 500g of monkfish, cut into 5 equal pieces
Once marinated, thread the monkfish onto skewers. Pour the marinade into a pan and reduce until thick and glossy
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
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
- 5 tsp tobiko
- 1 sheet of nori seaweed, toasted until crispy
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