- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 25 minutes
- Effort: easy
- 400 g monkfish fillet, cubed
- 1 tbsp vegetable oil
- 3 chillies, 2 pounded into a paste, 1 finely sliced
- 1 clove garlic, peeled and crushed
- 150 ml chicken stock
- dashes of fish sauce
- 1 onion, chopped
- 2.5 cm ginger, sliced
- 1/2 tbsp dark soy sauce
- 1 tsp white sugar
- handful of Thai basil, leaves picked
- cooked rice, to serve
1. Bring a pan of water to the boil. Add the monkfish and simmer for just under 1 minute. Drain at once and set aside.
2. Meanwhile, heat a wok until very hot. Add the oil and heat through. Add the chilli paste and garlic and stir-fry until fragrant.
3. Add the poached monkfish and half the chicken stock, seasoning with a dash of fish sauce, cooking over a brisk heat.
4. Add the onion and the remaining stock if required. Add the ginger and sliced chilli.
5. Add the soy sauce, pouring it down the side of the wok rather than directly onto the monkfish, and the sugar, mixing carefully.
6. Add the basil, cook until just wilted and serve at once with rice.
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