Name: Monkfish Teriyaki Skewers With Pickled Cucumber
Total time: 30 min
Yield: 8
Ingredients: 600g/1lb 5oz monkfish fillet, chopped into 2-3cm/¾-1¼in cubes; For the pickled cucumber; 1 cucumber; 3 tbsp rice wine vinegar; 2 tsp caster sugar; 2 tsp flaked sea salt; 2 tbsp sesame seeds; For the tare; 100ml/4fl oz sake; 100ml/4fl oz mirin; 100ml/4fl oz soy sauce; 25g/1oz ginger root, finely grated; 2 cloves garlic, crushed to a paste; Freshly ground black pepper, to taste

VMG Recipes