With Tea Smoked Monkfish with Rice Noodles

Pasta dishes are simply always delicious!

Some time in advance, if possible the day before, prepare the monkfish for the smoking process: Line the fish fillet all around with salt and let it rest in the refrigerator for at least 2 hours or possibly overnight. Rinse the salt under cold running water and dry the fish accurately with kitchen roll.

Take a thick-bottomed saucepan with a tight-fitting lid or a wok with a domed lid and line the vessel with a double layer of aluminum foil. Sprinkle the flour, sugar and tea leaves on the foil. Place a grid on top and place the fish on the grid. Close the saucepan or wok tightly and cook for 6 minutes at a moderate temperature. Turn the fish to the other side and cook for another 6 minutes. Then transfer to a platter and set aside.

Before serving, heat the noodles, drain well and transfer to a preheated bowl. Cover to keep the noodles warm.

Pour half of the rujak sauce into a roasting pan and heat gently. Cut the fish pieces in half (for a total of 4 servings) and place them side by side in the warm sauce. Cook for 1 minute, turn to the other side and pull for another 1 minute. Remove from heat and cover.

Place the fish pieces in the center of each of 4 heated plates. Scatter apple, mango and watercress on top and next to the fish pieces.

Cook the pasta in the sauce in the frying pan.

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