Tempura Battered Monk Cheeks with an Asian Dip

Tempura Battered Monk Cheeks with an Asian Dip
Fishboxer Fishbox HQ from Muir of Ord

In this recipe, the tempura batter gives the monkfish cheeks a lovely, crisp texture. Makes for a sublime starter.


  • 200g of monkfish cheeks
  • 100g corn flour
  • 150g self-raising flour
  • Some soda water if possible or ice cold tap water
  • 1tbsp. Salt
  • 50ml fish sauce
  • 50ml dark soy sauce
  • 50ml rice wine vinegar (or white wine/cider vinegar will do)
  • 100ml of sesame oil
  • 1 tsp of garlic pureed
  • 1 tsp. of ginger pureed
  • 1 pinch of dried chilli flakes
  • 1 litre vegetable oil



  1. Heat your deep frying oil to 180c
  2. Make the batter by whisking the corn flour, salt, self-raising flour and water a little at a time until a thick paste. The batter should coat your finger and stay there, not fall off straight away.
  3. Make the dip by combining the fish sauce, soy sauce, vinegar, sesame oil, garlic, ginger and chilli then mix lightly. Leave for around 1 hour to infuse.
  4. Pat dry the monkfish cheeks with a tea towel or kitchen paper.
  5. Toss the monkfish cheeks in a little cornflour.
  6. Transfer the monkfish cheeks to the batter and coat well.
  7. Then transfer the monkfish cheeks into the hot oil and cook for approximately 2- 3 minutes only. (depending on the thickness of the fish)
  8. Drain onto kitchen paper.
  9. Serve alongside the dipping sauce and enjoy.