Crispy Monkfish with Sweet Chilli Dipping Sauce recipe

Ingredients:

• 450g monkfish, boneless
• 1 tsp. grated ginger
• 1 garlic clove
• 2 tbsp. soy sauce
• 175g rice vermicelli noodles
• 50g corn starch
• 2 eggs
• Salt and pepper
• Oil to fry
• 2 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 1 tbsp. brown sugar
• 2 red chillies
• 1 spring onion

Directions:

1. Slice the monkfish into 2.5cm thick pieces. Mince the garlic clove. Combine monkfish, garlic, ginger and 2 tbsp. soy sauce in a bowl and stir to coat. Cover and leave for 10 minutes.

2. Meanwhile, make the dipping sauce. Thinly slice the chillies, discarding the seeds if desired. Thinly slice the spring onion. Combine soy sauce, rice vinegar and sugar in a saucepan and bring to the boil. Season to taste, then add the chillies and spring onion and stir. Set to one side until you're ready to eat it.

3. Slice noodles into 4cm pieces. Spread them in a shallow bowl. Whisk the eggs and pour into another shallow bowl. Spread the corn starch in another shallow bowl.

4. Dip fish into the corn starch, then into the eggs, then into the rice noodles, pressing firmly to make sure the noodles stick to the fish.

5. Fry the fish in hot oil, until the noodles are fluffy, crisp and golden. Serve hot with the dipping sauce on the side.

For a deeper flavoured dipping sauce, boil the chillies in the soy and vinegar instead of adding them at the end. Make sure the fish is cooked all the way through before serving. Serves 2.

Author: Laura Young.

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