Monk fish fillet with teriyaki sauce on warm lentil salad | Cychefs | Recipes | Cookery Books

Ingredients

• 4 monk fish fillets
• 1 cup sugar
• 1 cup ketchup
• 1 cup light soy sauce
• 1 cup water
• 4 cups cooked lentils
• 1 cup chopped vegetables (aubergine, fennel, carrot, onion, morrows, garlic and colorful peppers)
• 2 soup spoons olive oil
• 1 small cup Japanese “saki”
• Salt and pepper