1 Monkfish tail
50 g Seasoned flour
FOR THE BATTER
120 g Plain flour
1 Egg
130 ml Water
Good pinch ground ginger
1 Lemon; juice and rind of
1/2 ts Baking powder
FOR THE STIR-FRY
1 Stick celery; sliced
-diagonally
1 50 grams pie white radish
1 Whole carrot; halved, sliced
; diagonally
1/2 Red pepper; cored, deseeded
-and
; cut into small
; diagonal cubes
30 g Baby corn; cut in half
; lengthways
30 g Sugar snap peas
FOR THE SAUCE
1 cn Peeled pimentoes
1 Clove garlic
Good splash of white wine
-vinegar/lemon
; juice
1 pn Paprika
2 tb Groundnut oil
1 Pinches Chinese five spice
1 tb Light soya sauce
1 tb Sesame seeds
Lemon wedge for garnish
1 Sprig flat leaf parsley
50 g Flour
Preheat deep fat fryer to 160c.
1 For the Batter: Sift 120g flour into a medium bowl and crack the egg into
the centre. Add the baking powder, ginger and lemon rind. Gradually
incorporate the water, stirring continuously and add half the lemon juice
to form a lump-free batter.
2 Heat a medium pan and drizzle with 1 tbsp olive oil. Add the tinned
pimento and crush in the garlic clove. Add a pinch of paprika and the white
wine vinegar or lemon juice, and warm gently on a low heat.
3 Cut the white radish in half and cut into diagonal slices. Put to one
side. Cut the monkfish tail into two separate fillets by carefully slicing
down either side of the centre bone. Cut each fillet into five or six
pieces.
4 Place the monkfish pieces in the flour and coat well. Take the monkfish
out of the flour, dust well and place into the batter. Test the heat of the
oil by inserting a small cube of bread.
5 Make sure the monkfish pieces are well coated in batter, lift the basket
slightly out of the oil and place the fish carefully in the basket. Lower
into the oil and cook for about a minute.
6 Remove the sauce from the heat and use a hand blender to emulsify the
sauce until a fairly smooth consistency has been achieved. Heat a wok and
drizzle with groundnut oil. Add the carrots, white radish and celery and
stir-fry for a minute.
7 Add the red pepper and baby corn and keep stir-frying. Add the sugar snap
peas, 2 tbsp soy sauce, pinch of Chinese five spice, 1 tbsp sesame seeds
and the rest of the lemon juice. Toss for another 20 seconds and turn off
the heat.
8 When the monkfish is crisp and golden, remove from the oil and place on a
kitchen towel-covered plate to drain off excess oil. Season well with salt
and pepper.
7 To serve, stack up the vegetables in the centre of the serving plate
forming a nest effect and add the monkfish pieces on top or around the
nest. Carefully drizzle the sauce around the arrangement and serve. Garnish
with a sprig of flat leaf parsley and a lemon wedge.
Yields
1 servings