Sriracha Caramel

Monkfish Yakitori

Delicious Monkfish Yakitori with Chimac Sriracha Caramel.

Time: 15 active minutes, 2 hours marinating

Serves: 2

Level: Easy

Monkfish Yakitori 
Feeds two with sides
 Ingredients:
  • 1 deboned monkfish tail
  • Three spring onions 
  • Skewers
  • BBQ (charcoal is tops but you can use gas if you fancy)
  • 100mls Chimac Sriracha Caramel 
  • 1 teaspoon cornflour

  

 Recipe:
15 mins active cooking plus 2 hours for marinating 
  1. Peel, top and tail the spring onions. Cut them into 2.5 inch chunks.
  2. Cut the monkfish into generous chunks. Use the muscle fibres and natural lines of the monkfish as a guide. Coat the fish in cornflour.
  3. Pop the monkfish and the spring onion on the skewers - alternate pieces of each and slather everything in Sriracha Caramel. Leave to marinate for two hours.
  4. In the meantime, fill a BBQ with coals and light it up, the hotter the better. The best way to achieve high heat is with copious amounts of charcoal. 
  5. Grill for two - four minutes each side, til the fish is just cooked through and begins to caramelise. Remove from the heat and dig in!

If you like the sound this, why not try our

Sriracha Caramel

€7.50

SHOP NOW

If you like the sound this, why not try our

Sriracha Caramel Ham

€4.00

SHOP NOW
Monkfish Yakitori