Lemon and Chilli Monkfish with Samphire Noodles
Monkfish, one of those fish you always see on the T.V. but never seem to get around to cooking well this week I decided I would give it a go. For me it’s in the same category as quiche (if I’m honest I’m not sure whether I do or don’t like it). I didn’t want to do the usual ideas with it, honestly Google ‘Monkfish Recipes’ and its all oven baked and wrapped in either bacon or pancetta or shoved in a bouillabaisse. Give it a Google now and you’ll see my point, I’ll still be here when you get back.
As I said I didn’t want to do that, so after much searching I found a chilli and lime marinade for bone in Monkfish and this is where this recipe comes from. So what you’re going to need for this is:
- 6 pieces boneless monkfish
- 2 nests egg noodles
- 2 handfuls samphire
- 4 tbsp lemon juice
- 2 tbsp fish sauce
- ½ tsp dried chilli flakes
- Splash soy sauce
- Splash rice wine vinegar
- 2 tbsp sugar
The dish is fairly simple to be honest, start by mixing up the lemon juice, fish sauce, soy sauce, sugar and chilli flakes, then leave them aside. Next in a small saucepan re-hydrate the noodles, drain then leave to one side. Steam your Samphire for about 3 minutes and once again leave it to one side.
Now take your monkfish and put it into the marinade for about 3 minutes just so it begins to take on the flavours. Now pan fry it until slightly golden on the outside and then remove from the pan. In the same pan add the noodles, samphire and the rest of the marinade and stir fry for around 5 minutes on a high heat. Once cooked serve the monkfish on a bed of the samphire noodles and enjoy!