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Teriyaki monkfish skewers
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Serves: 4 - 6
2 x 300g pack frozen No.1 British Monkfish Chunks, defrosted
1 bunch salad onions, trimmed
1 red pepper, cut into 2.5cm chunks
6-8 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
3 tbsp vegetable oil
2 cloves garlic, finely sliced
2 tbsp Chiu Chow chilli oil
1 tbsp mirin
1. Prepare the barbecue for direct grilling. Pat the monkfish dry. Cut all but one of the salad onions into 2.5cm lengths. Thread alternating pieces of salad onion, pepper and monkfish onto 6 metal (or soaked wooden) skewers.
2. Put the teriyaki sauce in a bowl. Brush the fish with 1 tbsp oil, then put the skewers on the medium-hot part of the barbecue grill and cook for 4-5 minutes. Brush generously with the teriyaki sauce, then turn carefully and repeat every minute, moving them around if they start to catch. Cook for 8-12 minutes in total, until the fish is cooked through and opaque.
3. Meanwhile, heat the remaining 2 tbsp oil in a small flameproof saucepan on the hot side of the barbecue. Add the garlic and fry for 2-3 minutes until golden, then add the chilli oil and mirin and take off the heat. Serve the skewers with the chilli-garlic oil and the remaining salad onion sliced and scattered over.
Typical values per serving:
This recipe was first published in Tue Aug 10 17:00:00 BST 2021.