Sesame Marinated Monkfish and Saffron Rice

9 Mar



I am a huge fan of monkfish but I have to admit, the first time I tried it, I was a bit confused. It is an unusually firm texture considering it is fish, actually, I think it is more similar to the texture of meat. None the less, it is an amazing fish, full of flavor and because of it’s firm texture it is very easy to  cook with. This dish is so bursting with flavor and texture. It would be a handy dish if you had guests because the fish can be ready to put in the oven and the rice can be made up to an hour in advance and will keep warm in a lidded pot. I highly recommend anybody who hasn’t tried this fish to go buy some right now. Oh and make this recipe while your at it! 🙂



Sesame Marinated Monkfish and Saffron Rice (Serves 2)

2 monkfish tails

1tbsp sesame oil

2tbsp sesame seeds

3cm piece root ginger, peeled and grated

2 garlic cloves, minced

1/2-1 red chilli, finely chopped

1 small onion, finely diced

2tbsp water

1tbsp fish sauce, nam pla

2tsp granulated sugar

juice of 2 limes

For the Saffron Rice:

1 3/4 cup chicken stock

1/2tsp turmeric

1/2tsp saffron threads

a pinch of dried chilli flakes

juice of 1/2 lime

1 cup white basmati rice

1tbsp fish sauce

  • Heat the sesame oil in a wok over a medium/high heat and fry the sesame seeds for 2-3mins until golden.
  • Add the ginger, garlic, chilli and onion and continue cooking for about 2mins.
  • Pour in the water, fish sauce, sugar and lime juice, stir to combine.
  • Bring to the boil then simmer for 5mins.
  • Submerge the monkfish tails in the marinade then wrap in tin foil parcels.
  • Leave to marinate for at least 20mins or up to 3hrs.
  • Preheat the oven to 180ºc/350ºf and cook the fish in the parcels for 35-40mins.
  • Serve hot with the saffron rice.


To make the Saffron Rice:

  • Put the stock, turmeric, saffron, chilli and lime juice in a medium sized pot. Place over a medium/high heat and stir to combine.
  • Add the rice and fish sauce and stir again. Bring to the boil then turn down to a simmer. Cover with a tight fitting lid and cook for 12-15mins or until all the liquid has been absorbed.
  • When most of the liquid is gone, turn the heat off and leave the pot on the stove with the lid on for 5-10mins as the steam with fully finish cooking the rice. This rice will keep warm for up to 1hr as long as you leave the lid on.




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