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Chefs Table Hackney

Monkfish “Chop” with Green Spicy Sauce

  • Serves: 4
  • Cooks in: 45
  • Difficulty: Easy
1 kg of monkfish on the bone without skin 
1/3 of a bunch of chives 
1/3 of a bunch of parsley 
10g of peeled ginger 
1 bird eye chili 
Black peppercorns in a mill 
½ tsp of cayenne pepper 
150 ml of grape seed oil 
120 ml of dashi 
Sea salt to season 
Black pepper 
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Visit The Sea, The Sea to purchase dry aged monkfish. 
If unable to visit the store, leave the fish uncovered on a rack in the fridge overnight to dry out slightly.
Combine all the greens in a powerful blender with the chili, cayenne pepper, a pinch of salt, cracked black pepper, sliced ginger and grape seed oil. 
Blend to a smooth puré.
Add the dashi and emulsify. 
Check seasoning and add salt and pepper if necessary. 
Once smooth, pass through a fine sieve and reserve.  
Season the fish with salt, cut it in “chops“.  
Pre heat the oven to 165ºC full fan. 
If you have a grill, barbecue the monkfish over high heat. If not, take a grilling pan, preheat to a very high temperature, then drizzle some olive oil over the fish just enough to make it shiny. 
Sear the monkfish for 1 minute on each side. 
Once seared add the fish to a tray and place in the oven for 5 minutes. 
Once cooked, turn the oven off and leave inside to rest for a further 5 minutes. 
Plate on a serving tray and pour sauce over. 
Serve with plain rice or vegetables.