Recipes

Grilled monkfish cheeks with umeboshi and shiso dressing

You’ll need a trip to a top-notch fishmonger and a decent Japanese food shop to source the ingredients for this dish, but it should be worth the effort.

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Ingredients

For the dressing

  • 25g/1oz crushed garlic
  • 25g/1oz fresh root ginger, grated with juice
  • 50g/1¾oz umeboshi paste (made from pickled ume fruits), available from specialist Japanese suppliers
  • 1 lime, juice and zest only
  • 200ml/7fl oz light olive oil
  • 10 green shiso leaves, chopped
  • ¼ bunch flatleaf parsley

For the grilled monkfish