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    Tony Fleming's Teriyaki monkfish skewers with oriental salad

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    Tony Fleming's Teriyaki monkfish skewers with oriental salad

    Serves: 8

    Ingredients

    For the skewers
    1kg monkfish fillets
    4 red onions, diced into
    2-3cm pieces 
    2 x 250ml bottles teriyaki sauce 
    1 tsp vegetable oil

    For the salad
    200g rocket, washed 
    2 baby pak choi, washed, leaves separated 
    1 Chinese leaf lettuce, washed and cut into strips 
    2 red chillies cut into strips
    4 salad onions, shredded
    150g peanuts, toasted and crushed
    1 mango, peeled and the flesh sliced into large strips 
    2 x 25g packs fresh mint, leaves picked 
    2 x 28g packs fresh coriander, leaves picked 
    Naturally Righteous Ginger and Toasted Sesame Dressing, to serve

    For the shallots
    2 large shallots 
    100ml milk
    2 tbsp flour
    Oil for deep frying
    3 tbsp toasted sesame seeds

    To serve
    500g Thai sticky rice or sushi rice

    Method

    1 For the monkfish skewers: trim and dice the monkfish into 2-3cm pieces. Place them on 8 bamboo sticks, alternating with the red onion. Pour teriyaki sauce over the skewers and place into a large tray or bowl to marinate for 2 hours in the fridge. 

    2 Remove from the marinade and pat dry. Heat a large non-stick pan to a medium heat. Place the skewers in the pan with a little vegetable oil. Brown the fish on both sides (you may need to do this in 2 batches) then pour on the reserved teriyaki marinade. Bring the sauce to the boil and reduce down until it becomes syrupy, then set to one side.

    3 To make the salad: mix the leaves with chilli, salad onions,  ¾ of the peanuts, mango, picked herbs and lightly drizzle over the ginger and toasted sesame seed dressing. Be careful not to over-mix and damage the leaves. Place the salad into a serving bowl. 

    For the crispy shallots: slice the shallots into rings, soak in milk for a few hours then dip in the flour and deep fry until golden and crispy. Sprinkle these over the salad with the remaining peanuts and some toasted sesame seeds.

    5 Cook the rice as per packet instructions and spoon on to a dish. Top with the skewers  and spoon over the remaining sauce. Sprinkle a few remaining sesame seeds over and serve with the salad. 

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