Living in a city like Sydney, we are spoilt for choice when it comes to ocean fresh seafood. It is no wonder the Sydney Fish Market is the third largest fish market in the world. Our list of favourite fish is lengthy and include salmon, ocean trout, flathead, coral trout, blue-eye cod, tuna, kingfish, ocean perch, sea bass and the list goes on. But one of my all-time favourites is the ugly looking monk fish.
I believe God is always fair and if He made you so ugly, he would compensate by making your flesh succulent and tender. Isn’t that fair?
To me, the best way to cook monk fish is to either barbeque on a hot-grill or a quick sear in the frying pan. To accompany this fish, Mysaucepan suggested a purple carrot puree which I thought was a brilliant idea. The creamy carrot puree is sweet and light whilst its deep purple colour is a great contrast against the white flesh of the monk fish. A side of broccolini salad is light and refreshing to complement the fish.
This recipe is simple and only require a few key ingredients.
400 – 500 gm of monk fish fillets
2 ripened tomatoes
1 bunch of broccolini
2 purple carrots
1 cup of extra virgin olive oil
1. Shave and cut the carrots into small pieces, then steam with the broccolini.
Tip 1: the carrots release its purple colour when shaved so be cautious in handling to not stain other foods and clothing.
2 Lightly dust the monk fish fillets with a little corn flour and sea salt.
3. Heat frying pan with 4 teaspoons of EVOO and gently sear the fish fillets on each side until golden brown.
Tip 2: Flip the fish only once so that each side is sufficient brown and avoid over-cooking as the flesh is rather delicate.
4. Place the monk fish over a bed of carrot puree and spoon a little of the tomato dressing around the puree.
5. Add a drizzle of EVOO and freshly cracked black pepper and serve immediately.
1. Diced ripened tomatoes and add a pinch of sea salt, freshly cracked black pepper, a twist of lemon juice and a splash of good extra virgin olive oil.
2. Spoon the tomato dresssing onto steamed broccolini and serve.
Purple carrots have a beautiful cross-section with different starry patterns.
You can use a mandolin to shave the carrots into thin cross-section slices for a beautiful salad.
My favourite salad dressing is simple, light and healthy.
The tomato dressing adds a sweet tangy taste to the crunchy broccolini.
For this dish, I strongly recommend Peter Lehmann Dry Riesling from Eden valley in the Barrosa.
This wine has nice citrusy flavours and is also a good complement with fresh oysters, prawns and Asian-inspired dishes.
So dear readers, what is your favourite fish?
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Peter Lehmann of the Barossa
Para road, Tanunda
South Australia 5352
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