Char Siu Monkfish Recipe - Great British Chefs

Ingredients

• 500g of monkfish, cut into 5 equal pieces
• 5 tsp tobiko
• 1 sheet of nori seaweed, toasted until crispy
• 2 tbsp of light soy sauce
• 100ml of water
• 1 tsp onion powder
• 1 tsp garlic powder
• 3 tbsp of Chu Hou sauce
• 1 pinch of bicarbonate of soda
• 1 tsp cornflour
• 1 star anise
• 1 tbsp of Chinese rose wine
• 2 tsp vegetable oil
• 1 tsp sesame oil
• 1 tsp red food colouring
• 6 tbsp of caster sugar