Home-Smoked Monkfish with Mustard Sauce

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

A proper smoke-box is not necessary for small quantities of relatively delicate home-smoked food. The Chinese smoke duck like this, on a steamer-rack in a lidded wok over dry tea. The method is also good with large prawns.

This really is quite an exacting dish, but worth it.



  • 2-3 small monkfish tails (about lb total weight)
  • 2 tablespoons fresh grapefruit juice


Skin fish, removing all the gossamer membrane or this will contract in the smoking and distort the fish. Cut the fillets from each side of the central bones (keep these). Put the fish fillets on a plate, sprinkle with the grapefruit juice and lightly with salt and pepper. Leave to marinate for 30 minutes.

Line the bottom of a lidded wok with a double-thickness of foil. Put in the tea le