Monkfish with Japanese Noodles recipe

This simple dish combines a few punchy flavours with soft egg noodles, flaky monkfish and a spiky cucumber and radish salad. From fridge to table in just 30 minutes!

Ingredients:

• 4 x 150g monkfish, skinned and boned
• 200g medium egg noodles
• 200g spinach leaves
• 1 tbsp. sesame seeds, toasted
• 1 tbsp. rapeseed oil
• 1/4 cucumber
• 4 long radishes
• 2 x pieces sushi ginger
• 2 tbsp. rice vinegar
• 2 tbsp. sesame oil
• Salt and pepper

Directions:

1. Cut the cucumber into matchsticks. Thinly slice the radishes. Finely dice the sushi ginger.

2. Bring a pan of water to the boil. Add the noodles and take off the heat, then leave for 4-5 minutes. Once soft, drain and tip into a bowl. Put the spinach into the warm pan and allow it to wilt slightly. Stir in 1 tbsp. sesame oil to the noodles and set to one side.

3. Heat a frying pan. Add the rapeseed oil and then the monkfish fillets. Fry for 3 minutes on either side or until cooked through and flaking gently.

4. Combine the cucumber, radishes, ginger, rice vinegar and remaining sesame oil in a bowl. Season well.

5. Divide the spinach and noodles between 4 plates. Top with the cucumber and radish salad, then the cooked monkfish fillets. Top with the sesame seeds.

You can easily make this dish with any firm white fish in place of the monkfish. You could also use small radishes instead of long radishes. Recipe serves 4.

Author: Laura Young.

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