The Story: Royal Flavours from the Perfume River

Back when I was backpacking through Southeast Asia—navigating the humid train routes between Thailand, Vietnam, Cambodia, and Singapore—I found myself in Huế. As the former seat of the Nguyễn dynasty, the city has a certain "royal" gravity. Sitting by the Perfume River, I learnt that Huế has a strong claim to being Vietnam's gastronomic capital, and I soon discovered that the ultimate monkfish recipe would be the perfect way to recreate those imperial flavours back home.

The royal court tradition here demanded extraordinary variety; legend has it the emperor was served around 50 different dishes at each meal. This gave rise to ẩm thực cung đình (Imperial cuisine)—intricate, visually elaborate, and served in small, beautifully arranged portions.

Why Monkfish? My original 2013 version of this recipe used prawns, which are common enough. However, to truly capture the 'imperial' spirit of refinement, I’ve pivoted to monkfish. Often called poor man’s lobster due to its firm, pearly-white flesh and meaty texture, it holds its shape perfectly and feels far more indulgent. it is the ideal 'flexible' monkfish recipe for an easy seafood dinner.

While the 2013 post relied on a hot mustard sauce, it never quite hit the mark. To honour the balance and heat of Huế, I now pair these wraps with my Tropical Sunset ferment. The 34-day fermented habanero and pineapple provide that essential "royal" punch that mustard simply couldn't deliver.

The Recipe: Monkfish Lettuce Wraps

Ingredients:

• Monkfish (Poor man’s lobster): 400g, trimmed and cut into bite-sized chunks.
• The Marinade: A dash of fish sauce (Nước mắm), lime juice, and a pinch of turmeric for that golden hue.
• The Wrap: Fresh Gem lettuce leaves.
• The Garnish: Fresh coriander, mint, and thinly sliced spring onions.
• The Kick: 2 tablespoons of Tropical Sunset Chilli Sauce (Habanero & Pineapple ferment).

Method:

1. Marinate: Toss the monkfish chunks in the marinade for 10–15 minutes.
2. Flash Fry: This is perfect for the campervan or a quick galley meal. Fry the fish over high heat for 3–4 minutes until just cooked through and golden.
3. Assemble: Like the small, elegant portions of the Imperial court, layer a piece of fish into a lettuce leaf, pile on the herbs, and add a generous dollop of the Tropical Sunset sauce.

If you're after more Asian-inspired cravings satisfied from a Spanish kitchen, my Hot & Spicy Rice Paper Dumplings for Andalucian Dim Sum Cravings is worth a try.

Looking for more coastal inspiration? This easy monkfish recipe is part of my Fish Hub, where I share my favourite ways to cook the best of the Atlantic and Mediterranean catches. From the cold waters of the North to the sun-drenched coasts of the Iberian Peninsula, these are the recipes that define my kitchen.

Wonky photos, proper food, genuine adventures — The Flexible Chef