The Toogoods' Vietnamese marinade is a great way to ensure any fillet of fish is full of fresh flavour. Katy and Rich suggest pairing this dish with a pinot gris or riesling. If you're picking up the monkfish from your local fishmongers, ask them to remove the top layer of skin for you, to ensure the marinade penetrates the meat. If not, just score the skin before marinating to allow the herby Vietnamese flavours to sink in.
Make the Toogood's roasted Vietnamese monkfish
This flavour-packed Vietnamese-inspired recipe for whole monkfish comes from Katy and Rich Toogood, cookery writers and owners of Islington's sustainable seafood restaurant Prawn on the Lawn
Preparation time 10 mins
Cooking time 20 mins
- 8 tbsp Vietnamese Marinade
- 1.5 kg monkfish tail on the bone, skinned and butterflied (ask your fishmonger to do this)
- 4 spring onions, finely sliced
- 4 sprigs of coriander, leaves only
- 4 sprigs of Thai basil, leaves only
- A handful of toasted peanuts, chopped
- 1 lime, cut into wedges
For the Vietnamese Marinade
- 2 garlic cloves, peeled
- A handful of coriander, stalks and all
- 5 kaffir lime leaves
- 1 thumb-sized piece of fresh ginger, peeled
- 1 birdseye chilli, roughly chopped
- 2 lemongrass stalks, topped and tailed, roughly chopped
- A splash of Thai fish sauce
- Juice of 2 limes
- 50ml cup extra virgin olive oil
- Preheat the oven to 160°C fan/ 180°C/350°F/gas mark 4. Line a roasting pan, large enough to hold the monkfish tail, with greaseproof paper.
- To make the marinade, put all the ingredients into a food processor or blender and blitz until as smooth as possible. Don’t worry if it looks a little ‘bitty’, as it will soften down during the cooking process.
- Spread 2 tablespoons of the marinade across the greaseproof paper and place the monkfish tail on top. Make sure the meat of the butterflied monkfish is opened out and spread the remaining marinade over the fish. If you are using a different fish you may need more or less marinade – just make sure the fish is well covered.
- Sprinkle with half the spring onion and roast in the hot oven for 20 minutes. When the fish is cooked, the meat will start to peel away from the backbone.
- Transfer to a serving plate and pour the cooking juices over the fish.
- Garnish with the remaining spring onion, coriander, basil and peanuts (if using). Serve with lime wedges on the side.