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.
- 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.
- Keep warm.
- 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.
- Garnish each piece with the coriander.