Tempura of Monkfish with Apple and Chicory Salad and Chilli Mango Relish

Name: Tempura of Monkfish with Apple and Chicory Salad and Chilli Mango Relish
Yield: Serves 4 as a light lunch or starter
Cuisine: Filipino
Ingredients: 600 g monkfish fillet, about 150 g each, trimmed; groundnut oil, for deep-frying; 1 packet tempura batter; sea salt and black pepper; sea salt and black pepper; 1 Granny Smith apple; 1 chicory bulb, trimmed; olive oil, to drizzle; squeeze of lemon juice; 1 red chilli (or to taste), deseeded and finely chopped; 1 large ripe, but firm, mango; handful of coriander shoots (or leaves); handful of coriander shoots (or leaves); 1 small red onion, peeled and finely chopped; few baby gem lettuce leaves, finely shredded

Preparation info

Serves
4
as a light lunch or starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

600 g monkfish fillet, about 150 g each, trimmed
1 packet tempura batter

Asia
Philippines
Starter
Lunch
Fish course
Pescatarian
South East Asia

Method

First, prepare the relish. Peel the mango and cut the flesh away from the stone. Whiz a quarter of it in a blender or food processor to a fine purée. Cut the rest into 5mm dice and tip into a bowl. Add the chilli, onion and mango purée and toss to mix. Set aside.

For the salad, separate the chicory leaves. Halve and core the apple, then slice thinly. Stack the apple slices and cut into