Japanese-inspired pot roasted monkfish

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 tbsp vegetable oil
  • 1 banana shallot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2cm/¾in piece ginger, peeled and julienned
  • 1 star anise
  • 1 tbsp miso paste
  • 100g/3½oz shiitake mushrooms
  • 4cm/1½in daikon, thinly sliced
  • 6 baby carrots
  • 50ml/2fl oz mirin
  • 50ml/2fl oz soy sauce
  • 500ml/18fl oz fish stock
  • 1 whole monkfish tail, on the bone (approx. 750g/1lb 10oz)

To serve

  • 3 spring onions, finely chopped
  • handful fresh coriander leaves
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