Monkfish is a brilliantly sustainable option when choosing your fish. Its meaty texture lends itself to more flavoursome marinades and is great fried in this light, tempura-style batter. You can scale up the chilli jam recipe and make a large batch in advance to save time later on. Properly stored, it will keep for a few months and makes for a great present!
600g Monkfish tail, bone and sinew removed, cut into 4cm chunks
For the marinade
2 tbsp chopped coriander
finely grated zest of 1 lime
½ tsp of ground cumin
½ tsp of cayenne pepper
For the batter
100g gluten free self raising flour
120ml lager or soda water
sunflower oil for deep frying
sea salt and freshly ground black pepper
For the chilli jam
1 red onion, peeled and finely diced
4 red peppers, cored, deseeded, and finely sliced
6 Red chillies (deseeded and chopped)
3 garlic cloves, peeled and chopped
400g tin plum tomatoes
300g soft brown sugar
150ml red wine vinegar
2 lemongrass stalks, out layer removed, finely chopped
lime wedges to serve
- To make the jam, put all of the ingredients into a heavy based pan and bring to the boil. Stir, lower the heat and simmer for 45 minutes to 1 hour, stirring occasionally, until it is thick and syrupy – like bubbling lava.
- Transfer the jam while hot to a sanitised jar and seal. Allow to cool.
- Marinade the monkfish chunks in the coriander, lime zest, cumin, cayenne and a good pinch of salt for 30 minutes
- To make the batter, mix the flour and the lager until smooth
- Heat the oil to 180C. Coat the chunks of marinated monkfish in the batter then gently lower into the hot oil one by one. Fry for 3-4 minutes, until crispy and golden
- Drain on kitchen paper and season with salt and pepper
- Serve warm alongside the chilli jam and lime wedges.