Serves 4

For The Monkfish

  • 2 tbsp rapeseed oil
  • 2-3 Monkfish fillets, cut into medallions
  • 25g butter
  • Sea salt and freshly ground Black pepper
  • For The Sauce
  • 1 x 4cm piece of root ginger, finely diced
  • 100ml sweet soy sauce (such as Ketjap Manis)
  • 1 tbsp tomato ketchup
  • 2 tsp honey
  • ½ tsp white wine vinegar
  • 200ml beef stock cup
  • 1 tbsp sweet chilli sauce
  • 50g fermented black beans (soaked in boiling water for 20 minutes)
  • For The Mushrooms & Pok Choi
  • 2 heads of Pok Choi, root removed & stalks sliced and leaves reserved
  • 100g shiitake mushrooms, sliced
  • 2 tbsp rapeseed oil
  • 25g butter
  • Coriander, to serve


For The Sauce

  1. Heat a pot over a medium heat and add in the soy sauce, tomato ketchup, ginger, honey and white wine vinegar
  2. Using a balloon whisk, combine everything together
  3. Add the beef stock followed by the sweet chilli sauce and whisk again
  4. Allow the flavours to infuse and come to a simmer
  5. Once the sauce has reached a simmer add in the soaked black beans and two tablespoons of the reserved soaking liquid
  6. Stir the black beans through and if needed add a little more liquid
  7. Remove from the heat once slightly reduced

For The Monkfish

  1. Heat a large non-stick frying pan over a medium to high heat
  2. Add in the rapeseed oil
  3. Carefully add the monkfish medallions (do this in batches if necessary)
  4. Add in the butter and a grinding of fresh black pepper and sea salt over each medallion
  5. Allow the monkfish to cook for 2-3 minutes before turning
  6. Turn once the monkfish is golden brown
  7. Season the other side of the monkfish with sea salt & freshly ground black pepper
  8. Cook for a further 2-3 minutes until the monkfish is cooked through

For The Mushrooms & Pok Choi

  1. Heat the rapeseed oil in a non-stick frying pan over a medium heat
  2. Add in the shiitake mushrooms & the sliced stalks of the pok choi followed by the butter
  3. Sauté for 3 minutes before adding the pok choi leaves to wilt

To Serve

  1. Place the mushrooms & pok choi in the centre of a warmed serving plate
  2. Arrange the cooked peppered monkfish medallions around the plate
  3. Spoon the black bean sauce around the plate & over the monkfish
  4. Finish with fresh coriander leaves for freshness