- 400g Monk medallions
- 1 tbsp jerk spice paste
- 1 tbsp olive oil
- 1 sweet potato, diced
- 200g black beans, cooked
- 4-6 spring onions
- 1 tbsp chilli jam
- Start by marinating your monkfish with the jerk spice paste and olive oil.
- Parboil your sweet potato in boiling water for 15-20 mins. Then drain and transfer to a non-stick frying pan. Add your jerk monkfish, chopped spring onions and black beans.
- Fry all together for 6-8 mins until the monk cooks and the spring onions char slightly.
- Serve the spiced monk hash with a generous dollop of chilli jam