Meaty monkfish with a sticky, sweet and sour sauce. Flavoured with soy.
I can still remember monkfish first appearing on restaurant menus in the early 90’s. For years it was just discarded by fisherman who were only interested in the species they could sell. And who can blame them they had to make a living after all. it was once called a poor mans lobster, and maybe it still should given how much lobster costs.
But it was adventurous chefs putting monkfish on their menus that has made this once rarely eaten species one of our most popular fish dinners. We seem to have fallen in love with monkfish, though not for its good looks (do a google search or click here to see what I mean) I think this scarey looking sea creature has probably been on nearly every menu I’ve written, and I’ve cooked it in most restaurants where I worked.
The Americans call it goose fish. A unique name for a very unique fish. Its firm, meaty texture is quite unlike any other fish. It can handle some of the tougher cooking methods too and It’s ideal for a soup or a stew because it won’t flake apart like most of its fishy counterparts. Read More