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Monkfish Bites with Ginger on Rice Noodles with Nut Pesto and Paprika Chutney

5 from 3 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 154 kcal

Ingredients
 

Red pepper chutney

  • 1 kg Red pepper
  • 2 Yellow pepper
  • 300 g Onions
  • 200 g Sugar
  • 150 ml Apple Cider Vinegar
  • 1 Star anise
  • 1 tsp Mustard seeds
  • 1 tsp Ground coriander seeds
  • 1 tsp Pimento
  • 1 pinch Salt

Rice noodles with macadamia pesto

  • 15 g Ginger
  • 1 Clove of garlic
  • 1 Green chilli pepper
  • 70 g Roasted and salted macadamia nuts
  • 50 g Cashews
  • 1 Lime
  • 1 pinch Salt
  • 5 tbsp Olive oil
  • 150 g Rice noodles
  • 300 g Cucumber
  • 1 bunch Spring onions fresh

monkfish

  • 1 kg Monkfish fillet
  • 50 g Ginger
  • 3 tbsp Olive oil
  • 40 g Butter
  • 1 pinch Coarse sea salt
  • 1 pinch Chili threads

Instructions
 

Chutney

  • For the chutney (preferably the day before) quarter and core the peppers. Roast the bell pepper quarters skin side up under the preheated grill for 6-8 minutes until the skin forms black bubbles. Cover the pepper quarters with a damp cloth for 10 minutes, then peel and cut into pieces approx. 5 cm in size.
  • Peel the onions and cut them into pieces approx. 1.5 cm in size. Mix the onions and bell peppers in a saucepan with the sugar, vinegar, star anise, mustard seeds, coriander and allspice.
  • Bring to the boil once, then simmer uncovered over a medium to low heat for 60-70 minutes until a thick, slightly shiny chutney has formed. Season with salt and let cool.

Pesto

  • For the pesto, peel and finely dice the ginger. Peel and roughly chop the garlic. Remove the stem from the chilli pepper, finely chop the pods with seeds.
  • Finely grind the macadamia nuts and cashew nuts with garlic, chilli and ginger in a lightning chopper. Halve the limes and add the juice. Pour in olive oil and mix well again. Season to taste with a little salt.

Rice noodles

  • Cook the rice noodles in salted water according to the instructions on the packet, quench and drain. Clean the spring onions, cut the white and light green into very fine strips. Peel the cucumber in strips, then first cut lengthways into slices and then into narrow, noodle-like strips. Mix the cucumber strips lightly with salt and drain in a colander.
  • Mix the pasta with the nut pesto and serve on plates with a dollop of paprika chutney. Pour the cucumber and spring onion mixture over it and garnish with chilli threads.

Monkfish fillets

  • Cut the monkfish fillets into 16 approx. 2 cm thick slices, peel and finely chop the ginger. Heat the oil in 2 coated wide pans, fry the fish slices in it over high heat for 1.5 minutes per side.
  • Let the butter brown and add the chopped ginger. Sprinkle the monkfish with sea salt, distribute on the plates, pour ginger butter on top and sprinkle with the remaining spring onions. Serve the rest of the chutney and the rest of the pesto separately

Nutrition

Serving: 100gCalories: 154kcalCarbohydrates: 12.2gProtein: 5.4gFat: 9.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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