Recipe by: Seafish
288 kcal, 2g fat, 0.4g saturates, 37.5g carbs, 17.9g sugar, 5.1g fibre, 32.5g protein, 1g salt
340g monkfish fillet
1 tbsp reduced-salt dark soy sauce
1 tbsp clear honey
½ tsp dried chilli flakes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
300g straight-to-wok egg noodles
Handful baby spinach leaves, to serve
4 bamboo skewers, soaked for 20 mins in water
1. Wash and pat dry the monkfish, then cut into 2.5cm cubes. Place in a shallow dish and toss with the soy sauce, honey and dried chilli flakes. Set aside for 15 minutes.
2. Drain the fish, reserving the marinade, and thread onto the four skewers along with the peppers.
3. Preheat the grill to a medium/hot setting or use a BBQ if you’re lucky with the weather! Arrange the skewers on the grill rack and brush with the reserved marinade. Cook for about 10 minutes, turning halfway through and brushing with more marinade, until tender and cooked through.
4. While cooking, prepare the noodles according to the pack instructions, stirring in any remaining pepper. Arrange the spinach on two serving plates, top with the monkfish skewers and serve with the noodles