Whiskey Glazed, Teasmoked Monkfish with Spiced Beetroot Pilau
Tea smoked monkfish
800g monkfish tail
2 tablespoons loose tealeaves
2 tablespoons rice
2 tablespoons Demerara sugar
Line a roasting tray with foil and scatter over the rice, tea and sugar. Place a rack on top. Lightly brush the monkfish with oil and place on rack. Cover tightly with tin foil and place on direct high heat – good to do this outside on a bbq or stove. Cook until you can smell smoke, then cook for a further minute. Turn off heat and leave for 10 minutes.
Whiskey glaze
25ml light soy sauce
25ml whiskey
25ml honey
Boil to a syrup.
To cook monkfish – heat a non stick pan until smoking hot ( or line the bottom of a frying pan with parchment paper). Add a little oil and place monkfish in. Cook for 3 minutes then flip over. Brush over some of the glaze and lower the heat. Turn and brush for another 4 minutes or until firm to touch but with a little give – will depend on thickness of fish. Allow to rest for 5 minutes before serving.
Beetroot Pilau
1 onion, finely chopped
15g grated ginger
1 clove garlic, crushed
1 tablespoon oil
1 teaspoon turmeric
2 teaspoons sumac
200g basmati rice
600ml stock
Juice 1 lemon
1 medium beetroot, peeled and coarsely grated
Cook the onion, ginger and garlic in the oil until soft and golden. Add the spices and cook for 20 seconds. Add the rice and stir to coat. Add the stock and bring to the boil. Cover and cook for about 9 minutes or until stock has absorbed. Turn off heat. Rest for 10 minutes then mix in the beetroot and lemon juice and check seasoning.
