1. Recipes
  2. Monkfish with peanut milk, pasrsley and fermented seaweed

Monkfish with peanut milk, pasrsley and fermented seaweed

By Reon Hobson
1 h 4 raciones
Difficulty: 
Media

Ingredients



Monkfish
Trimmed into 5cm long Pieces
Peanut milk
100gm Peanuts
50ml water
Blend and pass
reserving the milk
Chimichurri
2each garlic
1bunch italian parsley
50ml evo
1tsp brown sugar
40ml red wine vinegar
1 lemon zest
0.5tsp lemon juice
0.5tsp chilli powder
150ml canola oil
Fermented Seaweed
2Tsp Momoya Kim Chee
1tsp Gochujang
1Tsp Lite soy
50gm Seaweed
Combine all ingredients and leave for 2 weeks

 ELABORATION

  • Blowtorch 3 pieces of Monkfish and garnish with sliced peanuts and seaweed

  • Drizzle peanut milk and chimichurri around plate and place Monkfish on top

Share it:

Reon Hobson

As a chef sourcing the best is what I do, wither it's in my kitchen at home or at work Bergner consistently exceeds my expectations

Discover it

Chef's recipes

View all