James Martin's Monday night fish feast
James Martin is in the kitchen and starting off the week with two simple fish dishes.
First it’s one of his favourite ways to cook prawns, by steaming them in beer.
The second dish is one that flies off the menu at his restaurant, his monkfish goujons with chilli jam.
Beer steamed prawns
12 large prawns or 200g Mylor prawns
1. Place the beer into the bottom of a pan on a medium heat
2. Top with bamboo steamer sit the prawns in cover and steam for 3 to 4 minutes.
3. Serve with lemon wedges
Monkfish goujons and chilli jam
For the goujons
4 x 200g monkfish fillets
150g self raising gluten free flour
100ml dry cider
Salt and pepper
For the chilli jam
1red onion, peeled , diced finely
2 red peppers, cored, deseeded , diced finely
3 red chillies, deseeded diced finely
3 garlic cloves, peeled diced finely
400g tin plum chopped tomatoes
5 fresh tomatoes
200g soft brown sugar
150ml red wine vinegar
2 lemongrass stalks, tough outer layer removed, finely chopped
1. To make the jam: put the red onion, red peppers, chillies, garlic and lemon grass into a food processor.
2. Add 1/3 of the vinegar and all the tomatoes and blitz until smooth.
3. Pour into a pan with the rest of the vinegar and sugar, bring to the boil then simmer for 1 hour.
4. Heat the vegetable oil to 170c.
5. Whisk together the flour and cider, season with salt and pepper and mix well.
6. Dip the fish pieces into the batter and then fry for 2 to 3 minutes until golden and crisp.
7. Drain the hot fish on kitchen paper and serve with the chilli jam and garlic mayonnaise if you wish.