From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
4 x 200g monkfish fillets (each piece trimmed and cut into 1.5" medallions)
1 tblsp cracked black pepper
2 tblsp olive or rapeseed oil
25 g butter (at room temperature)
2 pok choy (cut into 1.5in" pieces on the diagonal)
1 tsp chilli oil
for the sauce:
1 tblsp dark soy sauce
2 tblsp honey
1 tblsp balsamic vinegar
1 tsp tomato purée
1 tsp crushed coriander seeds
1 tsp freshly grated root ginger
100 ml double cream
100 ml beef stock
salt and freshly ground black pepper
fresh coriander sprigs, to garnish
This ginger and soy sauce is also fantastic with roast duck, pork or chicken, but I just love it with the peppered monkfish. If you want to make it into a more substantial dish, simply serve with plain boiled rice.
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.
For the Sauce:
Place the soy sauce in a pan with the honey, vinegar, tomato purée, 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.
For the Vegetables:
Heat a wok or sauté pan until very hot.
Add the rest of the oil and butter and tip in the pok choy. 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.
To serve, arrange the pok choy in centre of warmed plate.
Spoon around the sauce and drizzle around the chilli oil.
Place the three monkfish medallions around the sides.