Monkfish with Chinese dressing and dumplings recipe
 With flaky steamed monkfish, crispy, golden prawn dumplings and a flavour-packed dressing, this makes a very special meal for two. 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 tbsp soy sauce 2 medium free-range egg yolks, beaten100g/3½oz cornflour 100g/3½oz sesame seeds neutral oil, for deep frying 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped 1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 tbsp soy sauce 2 medium free-range egg yolks, beaten 100g/3½oz cornflour 100g/3½oz sesame seeds neutral oil, for deep frying 1 onion, diced 2 garlic cloves, finely chopped1 tbsp finely chopped fresh ginger1 green chilli, sliced3 tbsp Chinese black vinegar 1 tbsp dry sherry 1–2 tbsp chilli bean paste250ml/9fl oz fish stock 1 tbsp cornflour (optional)salt and freshly ground black pepper 1 onion, diced 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh ginger 1 green chilli, sliced 3 tbsp Chinese black vinegar 1 tbsp dry sherry 1–2 tbsp chilli bean paste 250ml/9fl oz fish stock 1 tbsp cornflour (optional) salt and freshly ground black pepper 1 large monkfish fillet 1 large monkfish fillet 3 spring onions, slicedhandful coriander leaves 3 spring onions, sliced handful coriander leaves Method Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm.To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper.To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves. Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm. To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds. To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper. Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper. To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves. To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves.