- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
For the monkfish
- 4 x 200 g monkfish fillets, each piece about 4cm thick, trimmed and each piece cut into 3 x 3.5cm medallions
- 2 tbsp olive or rapeseed oil
- 25 g butter, at room temperature
- pak choi
- 1 tsp chilli oil
For the sauce
- 1 tbsp dark soy sauce
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp tomato puree
- 1 tsp crushed coriander seeds
- 1 tsp freshly grated root ginger
- 100 ml double cream
- 100 ml beef stock
- fresh sprigs coriander, to garnish
Tips and Suggestions
This ginger and soy sauce is also fantastic with roast duck, pork or chicken. If you want to make it into a more substantial dish simply serve with plain boiled rice.
1. For the monkfish: season each monkfish medallion with the cracked black pepper and a teaspoon of the salt, rubbing them into the flesh. Heat a frying pan. Add half of the oil and a small knob of butter, then add the monkfish and cook on low to medium heat for about 4-5 minutes on each side, and browning the sides for the last 30 seconds also, until just cooked through and tender. Keep warm.
2. For the sauce: place the soy sauce in a pan with the honey, vinegar, tomato puree, coriander seed, ginger and cream. Stir until well combined and bring to the boil. Reduce the heat and then cook for 5-6 minutes until reduced to a syrup consistency. Add the stock, stirring to combine and then reduce for another 3-4 minutes or until the sauce has reduced to a sauce consistency. Season to taste and then pass through a sieve into a clean pan. Keep warm.
3. Meanwhile, heat a wok or sauté pan until very hot. Add the rest of the oil and butter and tip in the pok choi. Add 1 tablespoon of water which will create steam to cook the pok choi. Season to taste and stir-fry for 3-4 minutes until wilted. Keep warm.
4. To serve, arrange the pok choi in the centre of a warmed plate. Spoon around the sauce and drizzle around the chilli oil, then place the three monkfish medallions around the sides. Garnish each piece with the coriander.
Rate This Recipe