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J Sheekey Atlantic Bar Monkfish and Tiger Prawn Teriyaki Skewers with Green Mango Salad

Made at J Sheekey | Serves 4

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For the skewers
320g skinned monkfish fillet, cut into 8 equal pieces
12 x raw tiger prawns (we suggest you buy them already peeled and deveined to save time and effort!)
4 x bamboo skewers (roughly 25cm long)
2 limes, cut into wedges

For the salad
1 green mango, peeled and sliced lengthways into strips (green mangos are always hard, so this makes slicing it easier and you can use a potato peeler or mandolin)
1 medium sized carrot, peeled and sliced lengthways into strips (again, use a potato peeler or mandolin)
1 bunch of spring onions, peeled, trimmed and sliced thinly lengthways
1 small mooli, peeled and sliced lengthways into strips
Juice of 1 lime
2 tbsp extra virgin olive oil
Maldon salt flakes
Freshly ground black pepper

For the teriyaki marinade
(the following ingredients are available in supermarkets, specialist stores and on Ocado)
100ml dark soya or tamari sauce
100ml mirin
50ml sake
30gr Chinese brown sugar or palm sugar
1 tbsp arrowroot

For the oregano dressing – to finish
½ small bunch fresh oregano, roughly chopped
1 small bunch fresh coriander, roughly chopped
1 small bunch flat leaf parsley, roughly chopped
1 clove garlic, peeled and crushed
3cm piece of ginger, peeled and finely grated
1 medium strength red chilli, deseeded and finely chopped
Juice of 1 lemon
150ml extra virgin olive oil
Maldon salt flakes
Freshly ground black pepper

To make the teriyaki marinade, place all the ingredients into a saucepan, gently bring to the boil for 5 minutes. Add a tablespoon of water to the arrowroot to create a paste, then add it to the marinade to thicken it, stirring all the while to prevent lumps from forming.

To make the oregano dressing, mix all the ingredients together and then keep to one side until you’re ready to use.

Prepare the salad by slicing the green mango, carrot, mooli and spring onion and put into a bowl. Dress with the olive oil, lime juice salt and pepper.

Light the barbecue (or pre-heat the grill or heat up a griddle pan).

To make the skewers, soak the bamboo skewers in water for 5 minutes – this will ensure that they don’t burn when you’re cooking. Put 3 tiger prawns and 2 pieces of monkfish alternately on each bamboo skewer, and baste with the teriyaki marinade. Cook the skewers on the barbecue turning over and basting constantly for about 10 minutes (5 on each side).

To serve, place the skewers on a large serving plate, with a lime wedge, green mango salad and the oregano dressing on the side.

 

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