Sesame-battered Monkfish Bites with Green Chilli Sauce. They say good things come in small packages. Well, these crispy monkfish pieces with a spicy, tangy green sauce pack a BIG flavour punch. Monkfish is perfect for this recipe because of its firm, almost meaty texture and its sweet flavour. It is also a perfect foil for the homemade chilli sauce. What’s more, you can keep the leftover sauce and use it as a condiment with other dishes.
If you are nervous about cooking fish, then Monkfish is for you. The great Julia Child called it the ‘cook’s delight’. You can prepare it in lots of different ways, and it works well with so many flavours. Monkfish fillets run on either side of a central piece of cartilage. ‘Gigot de Lotte’ or monkfish cooked in the style of a leg of lamb is a classic French dish. It is called this because a whole monkfish tail is a similar shape to a leg of lamb, and you can roast it in the oven with rosemary and garlic. You can also roast the individual fillets wrapped in Parma ham or smoked streaky bacon.
A Little Bit about Monkfish
Monkfish is very popular is Spain and Portugal and around the Mediterranean. It is great diced and cooked on skewers with some red onion and peppers, simply brushed with olive oil. You can also pan-fry slices or medallions and serve them with Romesco sauce made from roasted red peppers. It is delicious braised with onions, white wine and tomatoes flavoured with paprika and chorizo. Monkfish, which is also known as ‘poor man’s lobster’, is also a great fish to add to seafood paella.
What to drink with my Monkfish Bites?
I like something to refresh the palate and pair with the chilli heat, so my suggestion is for New Zealand Riesling wine or an off-dry Gewürztraminer. If you fancy a beer, try the complementary coriander and citrus zesty flavours of some Continental Wheat beers.
When I started out as a chef, monkfish was often used as a substitute for scampi and breaded and deep-fried. However, in the last thirty years, monkfish’s popularity has exploded in the UK, where it is caught around the south-west and Scottish coasts. Monkfish is a great source of protein and low in fat, and contains Vitamins B3 and B12 as well as vital minerals like potassium. Monkfish is sustainable and not on a danger list, but please check with your fishmonger about the source.
If you like this tasty fish recipe, why not try my classic beer-battered fish and chips, a delicious luxury seafood pie with scallops and prawns in a creamy sauce, or my spicy Thai coconut fish soup.
Sesame-battered Monkfish Bites with Green Chilli Sauce
The idea for my green chilli sauce comes from Nando’s, the South African Peri-peri Chicken restaurant chain. It’s not their hottest sauce, but it has a nice chilli heat balanced with fresh coriander and lime, and a touch of sweetness. It goes great with fish and grilled chicken. You can use the batter for chicken or pork as well as monkfish.
Sesame battered Monkfish Bites with Green Chilli Sauce.
Ingredients
For the green chilli sauce
- 400 ml cold Water
- 20 Green Chillies tops removed
- 1 large Onion peeled and chopped
- 8 cloves Garlic peeled and chopped
- 2 Limes zest and juice
- A small handful fresh Coriander
- 3 tablespoons Sugar
- ½ teaspoon dried Oregano
- ½ teaspoon Salt
For the monkfish bites
- 400 gr Monkfish cut into equal sized pieces
- 200 ml chilled Soda Water
- 40 gr Self Raising plus a little extra for coating
- 20 gr Cornflour
- 2 teaspoons Sesame Seeds
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Ground Cumin
- A pinch Chilli Powder optional
- Sea Salt and freshly ground Black Pepper
- 1.5 litres neutral Vegetable oil for deep-frying
Equipment
- Deep fat fryer or a largedeep-sided pan
Instructions
for the green chilli sauce
- Place the chillies, onion, garlic, sugar, oregano and salt in a pan and add the water. Bring to a simmer and cook for twenty minutes.
- Let the mix cool, then blend thoroughly. Add the lime juice and zest, and the coriander and blend again. If you add the coriander when hot it will discolour and go a murky green. It will not affect the flavour.
- Transfer to an airtight container and place in fridge. It will keep for two weeks alternatively you can portion up and freeze.
For the monkfish bites
- Pre heat the oil in a deep fat fryer or a large, deep pan. BECAREFUL WHEN DEEP FRYING ANYTHING IN THE KITCHEN AND DO NOT LEAVE UNATTENTED.
- Place the flour, cornflour, sesame seeds, and spices in a large bowl and season. Add enough water and mix well to make a thick batter the consistency of cream.
- Season a little more flour and coat the monkfish. In batches dip the fish in the batter, then carefully fry for around five minutes, until golden brown, turning over with a slotted spoon to cook evenly.
- Keep the cooked monkfish warm in a low oven sat on absorbent kitchen paper. When all the fish is cooked drizzle with chilli sauce, garnish and serve.
Notes
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