Monkfish with Korean Aubergines

This Monkfish with Korean Aubergines dish is packed with big flavours like ginger, chilli, coriander and lime which work perfectly together and pack a punch. This dish would also work if you exchanged the fish for chicken or vegetables. Gorgeous!

Ingredients

For the monkfish:

8 x 50g monkfish slices
25ml olive oil
Salt and pepper
1 lime, juice only

For the aubergines:

600g aubergines
1 x 5 cm piece of ginger, grated
2 teaspoons sesame oil
4 tablespoons soy sauce
20g cornflour
Vegetable oil for frying

For the sauce:

1 x 5cm piece ginger grated
4 garlic cloves, chopped
½ green chilli, chopped
2 tablespoons gochujang chilli paste
4 tablespoons soy sauce
2 teaspoons sesame oil
1 lime, juice
1 tablespoon lime zest
4 spring onions, sliced
3 tablespoons brown soft sugar
2 tablespoons mint, chopped
2 tablespoons coriander, chopped
1 tablespoon of black sesame seeds
1 tablespoon of white sesame seeds

To serve:

3 spring onions, sliced

Method

Print Recipe

Heat the deep fat fryer to 180°C.

Cut the aubergines into large chunks, then combine the grated ginger, sesame oil, soy sauce and cornflour in a bowl. Add the aubergine slices and coat thoroughly. Place the slices into the deep fat fryer for 5 minutes then drain.

Place all the sauce ingredients into a pan and bring to the boil over a medium heat, then gently cook for 3 minutes.

For the monkfish, heat the oil in a pan over a medium heat, then add the fish and fry for 2 to 3 minutes. Season and squeeze over the lime juice.

To serve, pile the aubergines and fish onto a platter, drizzle in the sauce and sprinkle over the spring onions.