Ingredients
For the sauce- 60 ml sake
- 75 ml soy sauce
- 1 tbsp mirin
- 1 tbsp caster sugar
- 1 x 900 g monkfish tails
- 8 large spring onions
- 450 g jasmine rice
- 50 g butter
- 750 ml cold water or vegetable stock
- 100 ml plain yogurt
- 1 tbsp clear honey
- 1 lime, zest and juice
- black pepper
- lemon wedges, to serve
Description
For A Great Fish Supper That Is Simple To Prepare, Try Alan Coxon`s Glazed Monkfish Skewers With Sweet And Sour Rice
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