Monkfish Tempura, Chilli Jam Aioli Recipe

Prepare the monkfish

Pat the monkfish fillets dry with paper towels. Trim any sinew and cut into 1 to 1¼-inch wide, 3–4 inch long finger pieces or bite-sized portions for easy frying. Season lightly on all sides with ¼ tsp of the sea salt and 1/8 tsp of black pepper; set aside at room temperature while you prepare the batter.

Pre-dust the fish

Place ½ cup all-purpose flour in a shallow bowl or plate. Lightly dredge each piece of monkfish in the flour, shaking off excess. This helps the batter cling to the fish.

Make the tempura batter

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup rice flour (if using), ½ tsp baking powder and ¾ tsp sea salt (use remaining salt here). Mix briefly to distribute. Add several ice cubes to 1 cup of ice-cold sparkling water to keep it very cold, then pour the water into the dry ingredients. Using chopsticks or a fork, mix gently with only a few strokes until just combined—a few small lumps are fine. Do not overmix; the batter should be cold and slightly lumpy to create a light, crisp texture.

Heat the oil

Pour vegetable oil into a heavy-bottomed deep pan or fryer to a depth of about 3 inches (enough to submerge the fish pieces). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter—if it sizzles immediately and rises to the surface steadily, the oil is ready.

Fry the monkfish

Working in batches without crowding the pan, dip each pre-dusted monkfish piece into the cold batter, allowing excess to drip off, then gently lower into the hot oil. Fry for 2.5–3.5 minutes per batch, turning if necessary, until the batter is pale golden and crisp and the monkfish reaches an internal temperature of 135–140°F (it will firm up to about 140–145°F as it rests). Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Keep cooked batches warm in a 200°F (95°C) oven if needed while you finish frying the rest.

Finish seasoning

Immediately after frying, sprinkle the pieces lightly with flaky sea salt (about 1/4 tsp total) to enhance crispness and flavor. Squeeze lemon wedges over the fish just before serving if desired.

Make the aioli while the oil heats so flavors meld. In a small bowl combine 1/2 cup mayonnaise, 3 tablespoons sweet chilli jam, 1 grated garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon fish sauce or soy sauce (optional), and 1/4 teaspoon toasted sesame oil (optional). Whisk until smooth. Taste and adjust seasoning with 1/4 tsp salt and 1/8 tsp black pepper. If you prefer a thinner sauce, add 1–2 teaspoons of water or more lemon juice to reach desired consistency. Chill until ready to serve.

Arrange the monkfish tempura on a warmed platter or individual plates. Spoon or pipe small dollops of chilli jam aioli alongside or serve the aioli in a small dipping bowl.

Scatter microgreens or chopped cilantro and sliced spring onion over the fried fish. Finish with a light dusting of flaky sea salt (about 1/4 tsp) and extra lemon wedges on the side.

Serve immediately so the tempura remains crisp. Recommend pairing with a chilled crisp white wine or lager.