Japanese-inspired pot roasted monkfish recipe
 A comforting fish of monkfish tail and shiitake mushrooms in a warming miso broth. 2 tbsp vegetable oil1 banana shallot, thinly sliced3 garlic cloves, thinly sliced2cm/¾in piece ginger, peeled and julienned1 star anise1 tbsp miso paste100g/3½oz shiitake mushrooms4cm/1½in daikon, thinly sliced6 baby carrots 50ml/2fl oz mirin50ml/2fl oz soy sauce 500ml/18fl oz fish stock1 whole monkfish tail, on the bone (approx. 750g/1lb 10oz) 2 tbsp vegetable oil 1 banana shallot, thinly sliced 3 garlic cloves, thinly sliced 2cm/¾in piece ginger, peeled and julienned 1 star anise 1 tbsp miso paste 100g/3½oz shiitake mushrooms 4cm/1½in daikon, thinly sliced 6 baby carrots 50ml/2fl oz mirin 50ml/2fl oz soy sauce 500ml/18fl oz fish stock 1 whole monkfish tail, on the bone (approx. 750g/1lb 10oz) 3 spring onions, finely choppedhandful fresh coriander leaves1 tbsp toasted sesame seeds 3 spring onions, finely chopped handful fresh coriander leaves 1 tbsp toasted sesame seeds Method Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer.In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes.To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer. In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes. In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes. To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds. To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds.