Nori wrapped monkfish tail, crunchy asian vegetables, Yuzu and coriander mayonnaise Recipe

An exciting array of textures and colours, juicy monkfish balanced with the crisp acidity of the pickled vegetables

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 2.8/5

Les ingrédients

Pour people
  • For the fish
  • Monkfish fillet(s) : 900 g
  • Curry powder : 2 Tsp
  • Maldon salt : 3 pinch(es)
  • Nori leave(s) : 6 whole
  • For the vinaigrette
  • Egg white(s) : 1 whole
  • Daikon(s) : 0.5 whole
  • Carrot(s) : 2 whole
  • Fresh ginger : 100 g
  • Caster sugar : 100 g
  • Rice wine vinegar : 100 ml
  • For the vegetables
  • Ground turmeric : 0.5 Tsp
  • Bok choi cabbage(s) : 6 whole
  • Shiitake mushroom(s) : 18 whole
  • Soy sauce : 50 ml
  • Sesame oil : 50 ml
  • Water : 50 ml
  • Sunflower oil : 60 ml
  • Yuzu juice : 50 ml
  • Fresh coriander : 0.5 bunch
  • Wasabi : 20 g
  • Egg yolk(s) : 1 whole
  • Sunflower oil : 300 cl
  • Green shiso : 6 whole



    Portion the fish, trimming of any sinew or outside layers of skin from the fillet.
    Cover the chopping board with a length of clingfilm.
    Lay half a sheet of nori on top,brush this with egg white, lay the other half on top and brush with egg white again .
    Then cut width wise to the length of the piece of fish.
    Season the monk-fish with salt and curry powder.
    Place on the nori and roll the cling film around until the fish is enveloped in a tube of nori.
    Roll the fish tightly into a sausage shape, tie a knot tightly in one end, then twist the other until tight and compact and tie.


    Separate the egg.
    Place the egg yolk, wasabi, yuzu juice and coriander into a jug.
    Puree with a stick blender, slowly add the oil, trickling in while pureeing to obtain a thick creamy liquid.
    The mayonnaise should have the consistency of thickened cream.


    Peel the daikon, carrot and ginger.
    Finely dice the ginger and place in a medium saucepan with the rice vinegar, caster sugar and turmeric.
    Bring to the boil, take off the heat.
    Shred the daikon and carrot with a spiraliser, when cut drop into the hot pickling liquor and leave to soften


    Trim any blemishes and cut the bok choi in half lengthwise.
    Wash thoroughly and drain.
    Remove the stalk from the shitake mushrooms but leave whole.
    In a large hot Wok, saute the mushrooms in the sunflower oil until nearly cooked.
    Add the bok choi halves and saute quickly until nearly softened.
    Add the water, soy and sesame oil and continue to cook until wilted.
    Remove from the heat.


    In a large pot of boiling water poach the fish until firm and resilient texture, about 4-5 minutes.
    Drain well the carrot and daikon.
    Drain the bok choi but retain the liquor.
    remove the clingfilm from the fish and cut in half, on and angle from end to end.
    Place a shiso leaf on a plate and arrange a small pile of the pickled vegetables inside.
    Place one piece of the fish on its end and the other lying beside.
    Alternate 2 pieces of neatly folded bok choi with 3 of the mushrooms down the side of the plate.
    Finish the plate with a line or dots of the mayonnaise and dress the bok choi with the soy solution.

Chef's tip

«When plating Asian inspired food, it is always nice to take some time with clean crisp presentation.Try using squeezey bottles for sauces and make sure to have paper towel handy to prevent seepage and spills. »

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