Ingreadient :

• 2 x 200g sirloin steak
• Splash of veg oil
• 12 slices of monkfish
• 200g self raising flour
• 15ml sake
• 250ml fizzy water
• 1 tbsp thai basil chopped
• 1 tbsp coriander chopped

Mayo

• 3 egg yolks
• 1 tbsp Dijon mustard
• 200ml veg oil
• 2 tbsp ponzu
• 1 tbsp yuzu

To serve

• Micro coriander
• Chilli fonds
• Red amarainth

Direction :

1. Pop the steaks in a very hot pan with a splash of oil cook for 3 minutes until charred flip over and repeat season, rest.
2. To make the mayo put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the ponzu and yuzu juice.
3. Heat the deep fat fryer to 170c, whisk all the ingredients together for the batter then dip the monkfish in and fry in batches drain onto kitchen paper.
4. To serve slice the beef top with the fish spoon over the mayo scatter over herbs and fonds.