• Save to your scrapbook
  • Save to your scrapbook

    Tony Fleming's Teriyaki monkfish skewers with oriental salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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. 

    Your recipe note

    Edit your recipe note

    Please note: Weekend Kitchen With Waitrose is a live show. All recipes are therefore subject
    to change.


    Average user rating

    4 stars