Tom Kerridge’s Monkfish with a Tamarind Glaze

Business owner, author and hard-working chef, Tom Kerridge is one of our industry’s greats. Check out Tom's Monkfish with a Tamarind Glaze
Cooking Time
60
Portions
4

Ingredients

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Monkfish

  •   Monkfish Tails
  •   Salt and freshly ground pepper

Tamarind glaze

  •   tbsp Light olive oil
  •   Banana Shallots, finley diced
  •   Garlic cloves, finely chopped
  •   cm Piece of fresh ginger, finely grated
  •   Red chilli, deseded and finely chopped
  •   tsp Garam Masala
  •   tbsp Tamarind Paste
  •   tbsp Soft light brown sugar
  •   tbsp Soy Sauce
  •   tbsp Malt Vinegar

Apple and mango slaw

  • g Under-ripe Mango
  •   Granny Smith Apples
  •   Juice of 1 Lime
  •   tbsp Soft light brown sugar
  •   tbsp Fish sauce
  •   Re Chilli, finely chopped
  •   Handfull of coriander, finely chopped

To Serve

  •   Lime Wedges

  • 1

    Step 1

    Season both sides of the monkfish steaks with salt and pepper. Place on a plate in the fridge until needed.
  • 2

    Step 2

    To make the tamarind glaze, heat the olive oil in a small saucepan, add the shallots and sauté for 3–4 minutes or until softened. Add the garlic, ginger and chilli and cook for another 2 minutes. Lower the heat and stir in the garam masala. Cook, stirring, for 1 minute and then add the tamarind paste, sugar, soy sauce and vinegar. Bring to the boil, take the pan off the heat and let cool slightly.
  • 3

    Step 3

    Now transfer the tamarind mixture to a mini food processor and blend until smooth. Scrape into a bowl and leave to cool.
  • 4

    Step 4

    Spread half the cooled tamarind mixture over both sides of the monkfish. Place in the fridge to marinate for 30 minutes.
  • 5

    Step 5

    To prepare the apple and mango slaw, have ready a bowl of iced water. Cut the mango flesh from the stone, peel, then slice into julienne strips and place in the iced water. Peel, halve and core the apples, cut into julienne strips and add to the iced water. Leave to crisp up for 10 minutes or so.
  • 6

    Step 6

    For the dressing, in a small bowl, mix together the lime juice, brown sugar and fish sauce. Drain the mango and apple, pat dry with kitchen paper and transfer to a bowl. Pour on the dressing and toss to combine. Add the chilli and chopped coriander and fork through.
  • 7

    Step 7

    Lay the monkfish on the barbecue and cook for 6–8 minutes, turning regularly, until charred on all sides and cooked through.
  • 8

    Step 8

    Accompany the monkfish with the apple and mango slaw and lime wedges.

Ingredients

  • 4 Monkfish Tails
  • Salt and freshly ground pepper
  • 2 tbsp Light olive oil
  • 2 Banana Shallots, finley diced
  • 2 Garlic cloves, finely chopped
  • 4 cm Piece of fresh ginger, finely grated
  • 1 Red chilli, deseded and finely chopped
  • 1 tsp Garam Masala
  • 4 tbsp Tamarind Paste
  • 3 tbsp Soft light brown sugar
  • 2 tbsp Soy Sauce
  • 2 tbsp Malt Vinegar
  • 300 g Under-ripe Mango
  • 3 Granny Smith Apples
  • Juice of 1 Lime
  • 1 tbsp Soft light brown sugar
  • 1 tbsp Fish sauce
  • 1 Re Chilli, finely chopped
  • Handfull of coriander, finely chopped
  • Lime Wedges

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