Lemongrass monkfish with aubergine mash

(10 ratings)
Lemongrass monkfish with aubergine mash,
Lemongrass monkfish with aubergine mash,
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

The gentle flavours of the lemongrass work brilliantly with the rich aubergine and anchovy mash, creating an impressive fish dish


  • 3tbs olive oil2 sticks lemongrass, outer layers removed, finely diced
  • 1 lemon, zest and juice
  • 4 monkfish fillets, skinned

Aubergine mash:

  • 4tbs olive oil
  • 3-4 cardamom pods, crushed
  • 4 aubergines
  • 2 anchovy fillets
  • 1tsp (1 clove) garlic
  • Pinch of cumin seeds


  1. Pre-heat the oven to 200ºC/400ºC/gas 6.
  2. Mix 2tbs olive oil, the chopped lemongrass, lemon zest and juice in a bowl. Add the monkfish and leave to marinade for 30 mins.
  3. Heat the remaining oil in a frying pan. Once it's hot, add the fish and brown lightly on both sides.
  4. Transfer to a roasting tray, season well, drizzle over the remaining marinade and roast in the oven for 10-15 mins.
  5. Meanwhile, make the aubergine caviar. Pour the olive oil into a saucepan, add the crushed cardamom pods and leave to infuse over a very low heat for 30 mins. Do not allow to boil. Strain and set aside.
  6. Cut the aubergines in half lengthways, score the flesh and add a few drops of olive oil. Bake for around 45 mins, until softened. Remove the flesh with a spoon. Roughly dice with the anchovies and blend with the cardamom olive oil, Garlic and Cumin
  7. Seeds. Season well and refrigerate until cold.
  8. Serve the cooked monkfish with a spoonful of aubergine caviar.

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  • 3
(10 ratings)

Your comments

John Hepburn

Presumably the fish is served cold too. The timing is a bit misleading as you've got to wait for it all to get cold. As I didn't have that time I tried it hot, and it's OK. The timing for the aubergines needs to be adjusted for size - I used a small one (cooking for one) and it was rather well done.

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