Korean marinated monkfish on a plank. Plank cooking is becoming popular in the UK but has been used for decades in the USA for outdoor cooking. Planks are now widely available in the UK.
The planks need to be untreated and are cut from specific trees including hickory, alder and maple. The plank needs to be soaked in water for some time before use to prevent it catching fire.
Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin
Prep and cooking time: About an hour
Serves: 4
Skill level: Easy
Ingredients
750g-1kg monkfish tail, skinned
For the marinade
2 tbsp rapeseed oil
2 tsp freshly grated ginger
1 clove garlic, grated
2 tbsp dark brown sugar
1 tbsp Gochujang (chilli paste or sriracha)
2 tbsp soy sauce
A splash rice wine vinegar
Korean dried chilli – to taste
To serve
1 large red chilli, sliced
3 spring onions, thickly sliced
1 lime, thinly sliced
1 wooden plank, specifically for food purposes, soaked
Method
- Skin the monkfish and, using a sharp knife, trim off as much membrane around the fish as possible. A fishmonger can do this for you. Chill until ready.
- Heat the oil in a small saucepan, add the ginger and garlic and stir over a low heat for a couple of minutes.
- Add the sugar, Gochujang paste, soy sauce and splash of vinegar. Stir together adding Korean dried chilli to taste – if you want the extra heat!
- Allow to cool and then brush this over the monkfish and marinate for a minimum of 30 minutes.
- To cook: drain the plank and place onto the barbecue to start heating through until beginning to smoke.
- Add the monkfish, brush with the marinade and season lightly. Roast on a closed barbecue for 10 minutes.
- Roll the chilli, spring onions and lime slices in a little of the marinade and spoon over the top.
- Continue to cook until the fish is completely cooked through – but not too dark – it will begin to pull away easily from the cartilage.
You can buy a copy of the book here: Great British Seafood Revival – merlinunwin
Perfect Christmas Gift for seafood lovers and keen cooks!