GLAZED MONKFISH CHEEKS WITH POMEGRANATE SALAD

Monkfish cheeks are my poor chef’s alternative to XXL diver-caught scallops.I love their firm，meat-like texture，and we always have them on the restaurant’s menu in some form.Sourcing the monkfish cheeks will require you to seek out a proper fishmonger，but getting to know your local fishmonger is no bad thing.

Serves 2

INGREDIENTS

100g cleaned and trimmed monkfish cheeks，cut into 4cm chunks

14 quantity of Velvetting Marinade

vegetable oil，for deep-frying，plus a drizzle

20g spring onion，cut into 2cm sections

10g onion，finely sliced

1small piece of fresh root ginger，peeled and finely sliced splash of Shaoxing rice wine

Xinjiang Pomegranate&Pickled Onion Salad，to garnish For the sauce

2 garlic cloves，very finely chopped

12 teaspoon shrimp paste

12 teaspoon chicken bouillon powder

12 teaspoon sugar

150ml chicken stock

12 teaspoon Shaoxing rice wine

1/4 teaspoon oyster sauce

14 teaspoon light soy sauce

1/4 teaspoon sesame oil

pinch of white pepper

1.Place the monkfish cheeks in the prepared Velvetting Marinade in a bowl，cover and leave to marinate in the refrigerator for 1 hour.

2.Drain off any excess marinade liquid from the monkfish.

3.Heat the oil for deep-frying in a deep-fat fryer to 180C.Deep-fry the monkfish for 30 seconds just to seal the coating.

4.Remove the monkfish from the oil and drain on kitchen paper.

5.For the sauce，mix all the ingredients together.

6.Add a drizzle of vegetable oil to a hot wok and stir-fry the spring onion，onion and ginger for about 30 seconds until fragrant.

7.Add the splash of wine，followed by the velvetted monkfish cheeks.

8.Add the sauce and bring to the boil，then continue to cook until it reduces enough to coat the back of a spoon.

9.Serve garnished with the Xinjiang Pomegranate&Pickled Onion Salad.

hancheng

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