August 28, 2015 Smith's Restaurants

Recipe of the Month

Tiger Prawn and Monkfish Fillets


6 x Medium Tiger Prawns
6 x 60g Monkfish Fillets

For the Dressing:

50ml Light Soy Sauce
25ml Dry Sherry
5ml Sesame Oil
10ml Water
25ml Plum Sauce
10ml Peanut Oil

For the Garnish:

1 inch Fresh Root Ginger cut finely
½ Bunch Shredded Spring Onion
1 x Finely Chopped Chilli


For the dressing simply whisk all of the ingredients together. Heat a medium non-stick pan and add 1 tablespoon of vegetable oil. Season the monkfish and the prawns with sea salt and ground white pepper. Pat dry on kitchen towel. Cook for 2-3 minutes on each side then leave to rest for 2 minutes while you prepare the garnish. Heat 4 tablespoons of vegetable oil until smoking, remove from the heat. Add spring onions, ginger and chilli and spoon over the fish along with the dressing.