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Monk fish fillet with teriyaki sauce on warm lentil salad


4 monk fish fillets

1 cup sugar

1 cup ketchup

1 cup light soy sauce

1 cup water

For lentil salad:

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


Mix the sugar, ketchup, soya and water in a pot. Boil for 5-10 minutes until the sauce begins to thicken slightly. Add the fish fillets to the salsa and allow for another 20 minutes to cook.

In a pan sauté the vegetables with the olive oil season with salt and pepper and deglaze with saki. Allow one minute to cook out and add the lentils.

Add 3-4 spoons of the salsa from the fish to the lentils. Mix the lentil mixture well, then portion and add to the centre of a plate remove the fillets and place on the top of the lentil salad and serve.


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