340g monkfish fillet
1 tbsp. reduced-salt dark soy sauce
1 tbsp. clear honey
½ tsp. dried chilli flakes
1 red pepper, de-seeded and cut into chunks
1 yellow pepper, de-seeded and cut into chunks
300g straight-to-wok egg noodles
Handful baby spinach leaves, to serve
4 bamboo skewers, soaked for 20 min in water
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.
Drain the fish, reserving the marinade, and thread onto the 4 skewers along with the peppers.
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.
While cooking, prepare the noodles according to the pack instructions, stirring in any remaining pepper. Arrange the spinach on 2 serving plates, top with the monkfish skewers and serve with the noodles.