Tony Fleming's Teriyaki monkfish skewers with oriental salad

Serves: 8


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


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.