Cucumber and grilled monkfish salad
A unique salad featuring wolffish, which is cooked and blended with vegetables to create a distinctive texture.
Surprised by the combination of fish with seasonal fruits? Try this wolffish salad, and you’ll be charmed by its fresh and balanced flavor.
Ingredients and directions
- Prep time30 min
- Cook time20 min
- Resting10 min
- Total1 hr
- DifficultyEasy
- Cooking methodfour
Ingredients
people
- $3.12
- $0.78
Directions
- Clean and season the loach with a little salt and pepper for 15 minutes, then cook over charcoal.
- Once cooked, remove the meat. ≈ 3 min
- The pumpkin should remain whole, with the flesh intact, cut into strands, briefly soaked in hot water, and then drained. ≈ 3 min
- Red onions, sliced into rings, and grated ginger, marinated in vinegar. ≈ 3 min
- Mint, carrot, and chili leaves, cut into strips, and roasted peanuts.
- Combine the cucumber, red onion, ginger, carrot, and mint leaves with the fish sauce until you reach the desired consistency, then pour into a serving dish. ≈ 4 min
- Place the fish on top. ≈ 3 min
- Add a little fish sauce, peanuts, chives, and chili peppers, and then decorate. ≈ 2 min
- This melon dish is best enjoyed with shrimp fritters and a sweet and sour fish sauce. ≈ 3 min
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