Sauté Monkfish and Tiger Prawns with hot sauce egg fried rice, chorizo and spring onion

Sat, 12 June 2021

Chef: Martin O'Donnell from The Twelve Hotel in Barna, Co Galway.

Ingredients:
(serves 2)
200g Fresh monkfish pieces / nuggets
8 tiger prawns peeled and deveined
Drizzle of olive oil
200g diced chorizo
Salt and pepper

For the egg fried rice:
2 free range eggs
250g cooked cold rice
1 dice onion
1 bottle of your favorite hot sauce, we use our own “mikes hot sauce“ that we make in the hotel.
Bunch spring onions, finely chopped
Bunch coriander finely chopped

Method:
1. In a nonstick pan drizzle a tablespoon of oil and heat up. Add the monkfish and tiger prawns carefully into the pan and allow to cook for 2 minutes on high heat then turn over and add the diced chorizo.
2. Cook for 3 minutes and season with salt and pepper and turn off the heat.
3. In another frying pan, sweat the onion in a knob of butter and cook for 2 minutes without colour.
4. Crack the eggs into a small bowl and lightly whisk them with a fork. Add these to the pan and cook like scrambled eggs for 1 minute and then add in the cooked rice, stir and mix all together and then add 3 tablespoons of the hot sauce (or as much as you prefer , more sauce = more heat)
5. Stir all together and add the spring onions and coriander
6. Spoon into a serving bowl and then place the fish and chorizo on top.
7. Finish with some microgreens and even some salad leaves.