Charred Monkfish Kebabs with Thai Herb Noodle Salad

Name: Charred Monkfish Kebabs with Thai Herb Noodle Salad
Prep time: 35 min
Cook time: 12 min
Yield: 2
Ingredients: 1 lb monkfish tail, trimmed and cut into 1 1/2-inch chunks; 5 oz rice vermicelli noodles; 1 red bell pepper, cut into 1-inch pieces; 1 zucchini, sliced into thick half-moons; 4 scallions; 1 cup shredded red cabbage; 1 medium carrot, julienned; 1 small cucumber, seeded and julienned; 1 cup bean sprouts; 1/2 cup fresh cilantro leaves; 1/2 cup fresh mint leaves; 1/4 cup roasted peanuts, chopped; 2 limes; 3 tbsp fish sauce; 2 tbsp soy sauce; 1 tbsp tamarind concentrate; 1 tbsp brown sugar; 2 tsp honey; 1 tbsp sambal oelek or chili garlic sauce; 1 tbsp fresh ginger, finely grated; 2 cloves garlic, minced; 2 tbsp neutral oil; 1 tsp toasted sesame oil; 1 tsp kosher salt; 1/2 tsp black pepper

Prep 35 minutes | Cook 12 minutes | Advanced | Serves 2 | Thai-inspired seafood fusion

This dish brings together the meaty luxury of monkfish and the bright, electric energy of a Thai-style noodle salad. It feels polished and restaurant-worthy, with smoky caramelized fish, cool herbs, and a lime-chili dressing that makes every bite vivid and memorable.

Method

Step 1: If using wooden skewers, soak them in water for 20 minutes. Bring a pot of water to a boil, cook the rice vermicelli according to package directions, then drain and rinse under cold water. Toss lightly with a few drops of neutral oil to prevent sticking.
Step 2: Make the dressing and marinade base by whisking together the juice of 2 limes, fish sauce, soy sauce, tamarind concentrate, brown sugar, honey, sambal oelek, grated ginger, minced garlic, and toasted sesame oil. Reserve about half in a large mixing bowl for the noodle salad.
Step 3: Pat the monkfish dry and season with kosher salt and black pepper. Toss the monkfish pieces with 2 tablespoons of the remaining dressing mixture and let marinate for 10 to 15 minutes only. Do not marinate too long or the lime will start to cure the fish.
Step 4: Thread the monkfish onto skewers, alternating with pieces of red bell pepper, zucchini, and trimmed scallion segments. Brush with neutral oil.
Step 5: Heat a grill pan or heavy skillet over medium-high heat, or preheat the oven broiler. Cook the kebabs for 8 to 12 minutes total, turning every 2 to 3 minutes, until the monkfish is just opaque, lightly charred at the edges, and reaches an internal temperature of 145°F.
Step 6: Build the noodle salad by adding the cooked vermicelli, red cabbage, carrot, cucumber, bean sprouts, cilantro, and mint to the large bowl with the reserved dressing. Toss thoroughly so the noodles absorb the dressing evenly.
Step 7: Plate the noodle salad in shallow bowls or on a platter, creating height with the herbs and vegetables. Lay the hot monkfish kebabs over the top or alongside, then finish with chopped roasted peanuts and any extra herbs. Serve immediately with lime wedges if desired.

Serving suggestion

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Cook this with Savi

Charred Monkfish Kebabs with Thai Herb Noodle Salad

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