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Monkfish Fillets – Wild-Caught | New Zealand | 490g
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Wild-caught Monkfish fillets, 490g, from New Zealand waters. Pearly white, firm flesh that holds together well when cooked, with a flavour and texture similar to rock lobster. Try our Tandoori Fish recipe for inspiration.
Description
About this cut:
Wild-caught Monkfish fillets, 490g, from New Zealand waters. Pearly white, firm flesh that holds together well when cooked, with a flavour and texture similar to rock lobster.
Where it comes from:
New Zealand waters. Wild-caught.
How it gets to you:
Blast frozen to lock in freshness. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Roast at 200°C for 20 to 25 minutes. Braise in tomato, coconut, or spiced stock. Pan-sear over high heat for 3 to 4 minutes per side. The dense flesh holds up to high heat without falling apart.
Good to know
- Origin: New Zealand waters
- Allergen: contains fish
- Wild-caught
- 490g per fillet; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Nutrition: reference values per 100g from the New Zealand Food Composition Database. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
Monkfish is a wild caught fish with pearly white, dense flesh and very little flake, often likened to rock lobster for its texture. It keeps its shape through long cooking, which suits roasting and braising rather than delicate handling. Each pack holds 490g of fillet. Roast at 200C for 20 to 25 minutes, or sear medallions for 3 to 4 minutes per side.
The Meat Club's monkfish is wild caught in New Zealand waters, blast frozen, then held under unbroken cold chain to Singapore and delivered frozen at minus 18C. Each pack holds 490g of fillet, which is enough for 2 to 3 servings as a main course. Thaw it in the refrigerator overnight before cooking, and use it within 3 days once thawed. Contains fish.
Monkfish is likened to lobster for its texture rather than its flavour. The flesh is dense and slightly springy, and it separates into thick pieces instead of flaking, which is closer to shellfish than to most white fish. The flavour itself stays mild and clean. A 490g pack cut into 4cm medallions and roasted for 20 to 25 minutes holds that texture well.
Monkfish tightens if it is overcooked, so judge it on timing rather than colour. Roast a 490g piece at 200C for 20 to 25 minutes, or sear medallions for 3 to 4 minutes per side, and take it off the heat as soon as the centre turns opaque. Resting it for 5 minutes lets the residual heat finish the job gently.
A 490g pack of monkfish serves 2 to 3 people as a main course, or 4 when it is cut into chunks for a braise or a curry served with rice. Because the flesh is dense, a portion eats more substantially than the same weight of a flakier fish. Cut it into 3cm to 4cm pieces and add them in the final 8 to 10 minutes of a simmering sauce.
