Aazam Ahamd - BBC Fusion Celebrity Chef

Monkfish and red chilli

Monkfish, red chilli and lime on poached pineapple

Aazam says: “Another favourite and easy dish to do if you want to enjoy food with minimum fuss and effort.”


  • 2 Monkfish tails (sliced in half)
  • 2oz Cornflour for dusting
  • 3 tbsp vegetable oil
  • 4 thinly sliced fresh pineapple pieces
  • 6oz sweet chilli sauce diluted with 3tbsp of water
  • 1 squeezed lime
  • 2 red chilli sliced (3mm)
  • 4oz spring onions


Dust the monkfish with cornflour and season. Heat your frying pan before putting in the oil and cooking the monkfish evenly on all sides to a golden brown colour.

Once cooked allow the fish to drain on some kitchen towel. In the same hot pan cook your pineapple slices with the sweet chilli sauce and lime on a high heat reducing the sauce down quickly. Then add the sliced spring onions and fresh red chilli.

Serve with a leaf salad, or fried rice or potatoes without delay.


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