Stir fried monkfish medallions with soy, garlic, chilli, ginger, coriander and pak choi with sesame seed tempura battered Lyme Bay King Scallop

As cooked by Head Chef, Tony Shaw at the Melplash Agricultural Show 2013

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1st step-   Prepare the Monkfish

Fillet the monkfish being careful not to leave any meat on the bone.  Take all the membrane off the fillet and cut into medallions, wash and leave aside

2nd Step – Prepare the Scallop

First open the shell and then take out the scallop meat, carefully removing any innards from the meat.   Cut into half, wash and leave aside

3rd Step – Prepare the stir fry Vegetables

Slice peppers, red onions, spring onions, garlic, pak choi, coriander and chilli

4th Step – Make Tempura Batter

Make up the tempura batter by mixing equal parts of ice cold sparkling water and self raising flour with a pinch of bicarbonate of soda and a tablespoon of sesame seeds.  Season with salt & pepper

5th Step – Get cooking

For the Tempura battered scallops – heat a small pan of vegetable oil to 180o

For the Monkfish –  Get a large wok hot ready for the monkfish

Season the monkfish, then put into the wok with a little oil for about 2 minutes, take out and leave to rest keeping warm

Put the prepared stir fry Vegetables into the wok and cook until soft,  add soy and sesame oil to finish

Dip the scallop in the batter and gently put in to the oil and cook for 30 seconds until crisp

To serve, put the stir fried vegetables in a bowl top with the monkfish and the scallop