Go Back
–+ servings
Monkfish ‘char siu’ with jamón Iberico, smoked mushrooms and agretti

Savory Monkfish Char Siu with Jamón Iberico and Smoky Mushrooms

This Monkfish ‘char siu’ with jamón Iberico offers an unforgettable fusion of flavors and textures, perfect for dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Monkfish and Glaze
  • 4 fillets Monkfish Tender fish ideal for grilling
  • 1 cup Char Siu Sauce
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Flaky Salt Consider sea salt as an alternative
  • 2 tablespoons Lemon Juice Lime can be used as a substitution
For the Stock
  • 2 pounds Chicken Wings Base for jamón stock
  • 1 cup Vegetables (Onion, Celery, Carrot) Use leeks for milder flavor
  • 1 cup Jamón Bones Smoked ham bones work well too
  • 4 sprigs Fresh Herbs (Rosemary, Bay, Thyme) Prefer fresh herbs
For the Sauce
  • 1 cup Double Cream Replace with heavy cream if needed
  • 2 tablespoons Unsalted Butter Essential for sauce preparation
  • 1 teaspoon Ground Cumin Adjust to taste or omit
  • 1 teaspoon Ground Coriander Adjust to taste or omit
  • 2 tablespoons Merlot Vinegar Red wine vinegar is an alternative
  • 1 cup Coriander Parsley can be used for a milder flavor
For the Mushrooms and Garnish
  • 2 cups Mixed Wild Mushrooms Shiitake or portobello are substitutes
  • 1 bunch Agretti Omit if unavailable
  • 100 grams Jamón Ibérico Use prosciutto as an alternative

Equipment

  • grill
  • oven
  • Baking Tray
  • Blender
  • Pan

Method
 

Cooking Steps
  1. Preheat your oven to 200°C (fan) to ensure proper roasting of vegetables and chicken wings.
  2. Toss the vegetables and chicken wings in extra virgin olive oil, spread them on a baking tray, and roast until golden brown, about 25-30 minutes.
  3. Prepare the stock by simmering the roasted veggies, chicken wings, jamón bones, and fresh herbs in water for 3 hours. Stir occasionally and skim off any foam.
  4. After simmering, strain the stock to remove solids and reduce over medium heat. Add double cream and unsalted butter, stirring until thickened.
  5. For the mojo verde, blend coriander, garlic, spices, oil, vinegar, and salt until smooth.
  6. Preheat the grill for indirect cooking and gently heat the char siu sauce in a pan.
  7. Season the monkfish with olive oil and flaky salt, grilling over high heat for about 4-5 minutes per side until charred.
  8. Brush the monkfish with char siu sauce while grilling for a sticky glaze.
  9. Cook mixed wild mushrooms in olive oil on the grill until charred, adding fresh lemon juice for flavor.
  10. Serve the monkfish, drizzled with jamón sauce, topped with smoky mushrooms, fresh agretti, and mojo verde.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure monkfish is at room temperature before grilling for even cooking. Avoid overcrowding the grill for proper caramelization.

Tried this recipe?

Let us know how it was!