Area Guides

Cambium Head Chef Dylan James’ Monkfish Recipe

Get inspired by Head Chef at our flagship New Forest restaurant Cambium's summer dish - Roast Monkfish Tail, King Prawn Consommé, Pork Belly Gyoza, Kholrabi Kimchi, Pickled Ginger.

Serves: 4


1 hour, plus infusion and fermentation time


Kohlrabi Kimchi

  • 6 Kohlrabi
  • 2 tbsp Salt
  • 100g Sugar + 2 tbsp
  • 20g Garlic, sliced
  • 20 Slices peeled ginger, finely chopped
  • 50g Chilli flakes
  • 4 tbsp Fish sauce
  • 4 tbsp Light soy sauce
  • 50g Spring onion, sliced
  • 75g Carrots, julienne cut

Gyoza Dough

  • 270g Plain flour
  • 1/2 tsp Salt
  • 118 ml Boiling water

Gyoza Filling

  • 1kg Pork belly, rind cut off, diced
  • 1 tsp Chinese five spice
  • 40g Chives, chopped
  • 1 Garlic clove, minced
  • 1 tsp Sesame oil
  • 1 tsp Salt
  • 1 tsp White pepper
  • 1 tbsp Soy sauce
  • 1/2 tsp Chilli flakes
  • 1 tbsp Vegetable oil

King Prawn Consommé

  • 375g King prawns raw/ peeled/ headless
  • 650g Water
  • 1/2 Garlic clove
  • 10g Ginger
  • 25g Lemongrass
  • 15g Soy sauce
  • 1/2 Bunch basil
  • 1/2 Bunch coriander
  • 2 Kaffir lime leaves

Roast Monkfish

  • 4 Monkfish tails

To Finish Dish

  • Coriander
  • Cress
  • Basil oil



Kohlrabi Kimchi

  1. Shred the kohlrabi finely and coat in salt and sugar mix. Leave for 24 hours.
  2. Combine the rest of the ingredients in a bowl and mix with the kohlrabi. Leave for 1 week.


Gyoza Dough

  1. Mix the flour and salt, then add the water and mix with a wooden spoon until it starts lifting away from the the edge of the bowl. The mix will look flaky to start with; take the mix out of the bowl and start to knead with your hands for 5-7 minutes. Once the dough is soft and smooth, wrap it in cling film and chill for 15 minutes to allow the dough to relax.
  2. Portion into 12 sections then cut each section in half again. Roll each ball into a flat round disc – as thick as a 50 pence piece. This is your gyoza wrapper.
  3. Have a pot of water to hand. Place 1 gyoza wrapper in your palm, dip your finger in water and run it around the edge of half the gyoza wrapper, ready for sealing.
  4. Place a slightly heaped tablespoon of filling on the wrapper. Fold the wrapper over and pinch 4 pleats on one side. Press the pleated side to the flat side to seal, and place on a tray. Repeat with the remaining wrappers.
  5. Blend pork belly in a food processor.
  6. Combine with all other ingredients.
  7. Add 1 tbsp of vegetable oil to a frying pan on a medium high heat then place the gyoza in the pan, flat side down. Once the colour starts to form and the gyoza is crisp and golden brown, add 170 ml of water to the pan and cover with a lid. Cook until all the water is gone, roughly 4 minutes.


King Prawn Consommé

  1. Blend the prawns in a food processor until smooth.
  2. Add chopped garlic, ginger & lemongrass, and blend.
  3. Put in a pan with water and bring to the boil, stirring constantly.
  4. Once the mix turns pink, allow to summer for 20 minutes.
  5. Pass through a muslin and add soy sauce, basil, coriander and kaffir lime leaves.
  6. Leave to infuse for 5 minutes.


Roast Monkfish

  1. Place monkfish tails on a tray with greaseproof paper.
  2. Season and drizzle with olive oil.
  3. Place in the oven 180’C for 10 minutes, then grill just to colour slightly.
  4. Finish with lemon juice, and a little sea salt.


To Finish Dish:

  1. Place 2 tablespoons of kimchi at the bottom of the bowl, along with 3 gyozas to the side.
  2. Place the monkfish half over the gyozas.
  3. Ladle the consommé around the outside of the bowl.
  4. Garnish with coriander, cress and basil oil.

Like the look of our delicious summer recipe, but don’t want the stress of cooking up a feast yourself? Why not join us for a feast at New Forest restaurant Cambium at Careys Manor Hotel & SenSpa? Indulge in dinner at the hotel, plus an overnight stay with one of our New Forest hotel packages.


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