So I have found my new favourite ingredient.......Miso. I first encountered Miso at a Japanese restaurant called Okku in Dubai. It was served on seared scallops and was one of those experiences where you pallet doesn't know what's hit it. There's something amazing about experiencing a new taste that blows your mind and that particular dish has lived long in the memory. Since that trip to Dubai a couple of years ago I have been meaning to replicate the scallop and miso combination but upon arrival to St George's Market, I was informed that scallops are in fact out of season. Step up the ugliest creature of the sea-Monkfish.
Being my first recipe that used miso it was all a bit of trial and error. The miso itself is extremely complex in flavour-mostly salty, slightly nutty, slightly meaty and bitter which I presume derives from the fermentation process. When adding the miso I have suggested using around 5 tablespoons but it is probably best to first go for 3, taste then add 1 tablespoon at a time thereafter until you have reached the desired depth of flavour.
Miso can be bought at Chinese supermarkets and only costs around £2 which makes it pound for pound probably the punchiest ingredient about.
For the Monkfish
- Monkfish Tails x2
- Miso Paste 5 Tablespoons
- Light Soy Sauce 5 Tablespoons
- Demerara Sugar 2 Teaspoons
- Lime juice 1 Lime
- Ginger 1 Thumb Size Chunk
- Mirin 3 Tablespoons
- Olive Oil 3 Tablespoons
For the Greens
- Fresh Peas
- Sesame Oil 1 Teaspoons
- Garlic 4 Cloves
- Oyster Sauce 3 Tablespoons
For the Rice
- Thai Jasmine Rice 2 Cups
- Water 4 Cups
- Salt 1 Tablespoons
- Butter 10g
1. Chop the ginger into thin sticks, crush the garlic and slice the spring onion and add to a saucepan along with the olive oil and lightly fry for 2 minutes.
2. Next add the miso paste, spring onions and sugar along with the liquid ingredients- soy sauce, lime juice, mirin and bring everything to a simmer. The aim is to reduce the glaze until it coats the back of a spoon which should take around 5 minutes.
3. Pour one-quarter of the glaze into a mixing bowl which will act as a marinade for the fish before cooking. Only add the monkfish once the glaze has cooled otherwise it will start to cook the fish.
4. To cook the rice add the butter to a saucepan and melt on low heat. Add the rice and toast in the butter for one minute. This will give the rice a nutty hint which will excellently complement the monkfish. Add two parts water to one part rice and bring to the boil. Once the rice has come to a rolling boil add the salt, stir and place the lid on before moving to the lowest ring on the lowest heat available on your cooker. Cook for 12 minutes on this lowest setting and ensure you do not stir or remove the lid during this time.
5. For the greens add one cup of boiling water to a wok then add the greens along with the peas. Cover with a lid or a plate and steam for 4 minutes. After this time remove the lid and add the sesame oil and garlic and stir well before finishing with the oyster sauce. Replace the lid until ready top serve.
6. If you are cooking on coals set your grill up with two zones, one for direct and one for indirect cooking. Ensure the flames have died down and place the monkfish tails directly over the coals. During this time you need to continually baste the monkfish with the glaze. Cook for one minute per side then remove to the opposite side to cook indirectly for a further 5 minutes with the lid on the grill. Once cooked baste the fish again then remove from the grill and set aside.
7. Reheat the greens and place on top of the rice, slice the monkfish and place on top of the greens. Garnish with sesame seeds and drizzle with any remaining glaze.
Hope you enjoy,