Glazed 'monkfish' skewers with udon noodles

Well I've never seen monkfish on sale here so really any firm white fish. On special offer today at our local was hake, so we used that and may I say they were delicious. I didn't even bother to cube them, just sort of cut and trimmed the fillets into equal-thickness slabs about half a fillet wide (important to get them the same thickness when you're barbecuing or they don't cook properly), and skewered them. Saves them falling apart later. Anyway once you've laid hands on your 'firm white fish' what you've got to do is:

• Skewer the fish (as above mentioned) nicely for the barby / grill.
• Make a basting sauce of 1 tbsp soy sauce, 1 tbsp tomato puree, Juice of 1 lime, 1 tbsps clear honey, 1/2 tsp (teaspoon, just in case you get carried away with the tablespoons, it's powerful stuff) nam pla, 1/2 tsp chili oil (actually I didn't have any and just dropped in a little Tabasco, works a treat), and some fresh chopped coriander - as much as you like I guess. Lather it onto the fish and grill at an appropriate time.
• For the noodles, boil/steam up your udon noodles with pak choi added appropriately (the noodles will generally cook in about 10 minutes, the pak choi in about 5). Serve the fish atop finished noodles.

n.b. There was a lot of the marinade left when we did this, so I gave it a good little sizzling in a pan and poured on top. Well worth it, lots of flavour there.

This was a good little dish, very tasty but mild and I think some interesting textures there, a little different and quite appealing to a wide palate, I'd imagine. We'll certainly be having it again!