Tempura of monkfish with chicory, apple, mango and chilli

Celebrity chef

Tuesday 8 January 2013

It might well be ugly, but what monkfish lacks in looks it makes up for in flavour and versatility.

Custom byline text:

martin Wishart

The smaller tails are delicious when roasted whole and on the bone, or you can cut the tail fillets into thin slices and steam or poach them. In this week's recipe the tempura batter gives the monkfish a lovely crisp texture, and served with salad it makes a sublime starter or a main course.

If you like a slightly sweeter dressing, add a little Japanese mirin or a pinch of sugar to the olive oil and lime dressing.You should ask your fishmonger to remove the greyish membrane, which can be a little chewy, from the fillets.Tempura of monkfish with chicory, apple, mango and chilliServes 4Tempura batter160g plain flour30g cornflour1tsp salt300g sparkling water, very coldMonkfish4 small or 2 medium monkfish fillets, with bones and skin removed2 chicory1 lemon2tbsp olive oil2 Granny Smith apples1 large, ripe mango1 red chilliSea saltSet the deep-fat fryer to 180C. For the tempura batter, combine the flour, cornflour and salt in a large bowl and gradually add the water, whisking continuously to make a smooth batter. Set the batter aside.If you haven't asked your fishmonger to do it, trim any skin and membrane from the monkfish before cutting it into 12 even pieces.To make the salad, cut the chicory lengthways into batons, put them in a mixing bowl and dress with the juice of half a lemon and olive oil. Slice the apples, cut them into batons and add them to the chicory. Use a small, sharp knife to peel the skin away from the mango, then cut the fruit away from the stone. Chop each piece into small dice then add it to the apple and chicory. Cut the chilli in half lengthways, remove the seeds and slice it finely, then add it to the bowl and season lightly with sea salt.Make sure the oil is at the correct temperature before frying the fish, which you will need to cook in two or three batches depending on the size of the fryer. Season the fish lightly, drop the pieces into the batter and remove gently, allowing excess batter to drain off. Carefully lower the battered fish pieces into the fryer and cook for approximately 4 minutes until the batter is crisp and golden. Remove from the oil and rest on kitchen paper while frying the rest.When all the fish is cooked, season the pieces lightly with sea salt and a squeeze of lemon juice. Serve the fish on a large plate with a generous amount of the salad.An intense and complex wine with upfront aromas and flavours of pear and lime.Hamilton Russell Chardonnay, 2010, Walker Bay, Overberg, South Africa (Villeneuve Wines, £24)The Honours, 58a North Castle Street, Edinburgh. Visit thehonours.co.uk or call 0131 220 2513.

Contextual targeting label:

Food and drink

Commenting & Moderation

We moderate all comments on HeraldScotland on either a pre-moderated or post-moderated basis. If you're a relatively new user then your comments will be reviewed before publication and if we know you well then your comments will be subject to moderation only if other users or the moderators believe you've broken the rules, which are available here.

Moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. Please be patient if your posts are not approved instantly.

Tempura of monkfish with chicory, apple, mango and chilli

Commenting & Moderation

MOST READ

SPONSORED LINKS

MOST COMMENTED