Monkfish with spicy aubergine recipe
Tender monkfish fillets find are matched with Asian-style chilli-spiced fried aubergine slices and a fresh tomato salsa. A sophisticted supper for friends.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Oven
- Stove
- Nonstick skillet
- Skillet
- Mixing bowl
- Measuring spoon
- Plate
- Paper towel
- Kitchen towel
Ingredients
- 2 aubergines, sliced into 1cm thick rounds
- 4 tbsp olive oil, plus extra for frying
- 1 tbsp toasted sesame oil
- ½ tsp chilli flakes
- 4 tbsp light soy sauce
- 2 medium free-range eggs, lightly beaten
- 100g panko breadcrumbs or dried breadcrumbs
- 25g sesame seeds
- 4 x 125g monkfish fillets
- 300g cherry tomatoes, quartered
- 290g jar roasted peppers in oil, drained and sliced
- 2 garlic cloves, crushed
- Pinch of sugar
- 3 tbsp extra-virgin olive oil
- Juice of 1 lime
- Handful of fresh coriander leaves, chopped
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