Sechuan Button cured monkfish with tomato, garlic and chili granita


  • 1 monkfish tail 
  • 50g smoked salt 
  • 60g caster sugar  
  • 1 orange zest  
  • 1 lemon zest  
  • 400g tomatoes 
  • 1 red chilli 
  • 4 cloves of garlic  
  • 1 tbsp salt 
  • 1 tbsp sugar 
  • 1 orange; juiced  
  • 1 tbsp red wine vinegar 
  • 10 Sechuan Buttons 
  • 5 basil leaves 


  • Cut all of the tomatoes into even chunks and place in a bowl. 
  • Cut the chilli into even chunks and the garlic in half lengthwise and place into the bowl.
  • Add the salt, sugar, red wine vinegar and orange juice into the bowl and leave to macerate overnight.
  • Blitz 5 Sechuan Buttons with 50g of smoked salt.
  • Blitz 5 Sechuan Buttons with 60g of sugar. 
  • Combine the sugar and salt mixture with the zest of 1 orange and 1 lemon. 
  • Cover the monkfish with the salt and sugar mixture and place in an airtight bag or container.
  • Place the monkfish in the fridge for 4-6 hours, turning it upside down every hour to ensure curing of all of the tail. 
  • Blitz the tomato mixture with the Sechuan Buttons and then strain using a mesh strainer or sieve. Shred the basil and parsley and stir it through the liquid.  
  • Place the tomato liquid into the freezer on a flat sheet or into a ice cream churner to churn.
  • Wash the cure off of the monkfish tail and wrap it tightly in clingfilm. Freeze overnight or until frozen solid.
  • Thinly slice the monkfish tail  from frozen to keep its shape and place straight onto a cold plate, continue until a circle is formed on the plate. Brush with olive oil and sprinkle a pink of smoked salt over it.  
  • Using a fork, break up the granita on the flat tray or ice cream churner til it forms snow like clumps and generously scatter on the monkfish.
  • Garnish with rocket or Sechuan Buttons.  

Recipe: Kyla Bertrand

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