Recipe: Claudia Fragapane’s Mouth-Watering Monkfish Kebabs

500g monkfish tail
50ml dark soy sauce
2 tbsp. honey
1 tsp. sesame seeds
½ red chilli
½ tsp. freshly grated ginger
Juice and zest of 1 lime

Pearl barley, Asian style veg and walnut salad Serves 2

150g pearl barley cooked
25g walnuts roughly chopped
25g bean sprouts
½ cucumbers finely batons
½ carrots finely sliced batons
1 tbsp. dark soy sauce
1 pinch ginger finely grated
1 pinch red chilli flakes
1 tbsp. coriander finely chopped

Directions

Cut the monkfish into 12 equal sized pieces and place into a bowl. Add all of the other ingredients to the bowl and mix well. Cover the bowl and leave to marinade for 30 minutes in the fridge.

After 30 minutes remove the fish from the marinade and place 3 pieces onto 4 kebab sticks. Now cook the monkfish under a hot grill for 2-3 minutes on each side.

The monkfish is perfect served with the Pearl barley, Asian style veg and walnut salad. Simply prepare the ingredients and combine all of the ingredients together.

Claudia Fragapane factfile


Photo credit: British Gymnastics

Gymnast Claudia Fragapane tumbled into the history books in 2014 by winning four gold medals at the Commonwealth Games including the all-around title. Aged just 16 years old at the time, she is the first English woman to achieve this at the Commonwealth Games since Joyce Cooper 84 years previously.