Wok-cooked monkfish with sesame soy sauce recipe
 Cook this tasty monkfish recipe in less than half and hour. 2 monkfish fillets, membrane removedsalt and ground white pepper3 tbsp groundnut oil4 cloves garlic, finely chopped2.5cm/1in piece fresh root ginger, peeled, finely chopped1 red chilli, seeds removed, flesh finely chopped1 tbsp of Shaoxing rice wine 4-5 tbsp light soy sauce2 tbsp toasted sesame oil2 spring onions, cut into thin strips (julienne)1 tbsp chopped fresh coriander 2 monkfish fillets, membrane removed salt and ground white pepper 3 tbsp groundnut oil 4 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, seeds removed, flesh finely chopped 1 tbsp of Shaoxing rice wine 4-5 tbsp light soy sauce 2 tbsp toasted sesame oil 2 spring onions, cut into thin strips (julienne) 1 tbsp chopped fresh coriander steamed rice or wholewheat noodlessteamed asparagussteamed broccoli steamed rice or wholewheat noodles steamed asparagus steamed broccoli Method Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork.Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli. Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli.