Steamed Monkfish, Garlic & Ginger

A Chinese inspired seafood dish from Rick Stein. This fragrant fish recipe is made with steamed monkfish with added ginger, sesame oil & soy sauce. This recipe has made steaming fish my new favourite thing, I don't think I monkfish has ever been made to feel quite so delicate in it's life.

Serving Suggestion: with sticky white rice & sprouting broccoli with sweet tahini dressing.

Difficulty Level: 2

---

---

Ingredients:

Serves 2

• 350–400g monkfish fillet

• ½ tbsp very finely shredded fresh root ginger

• A small bunch of wild garlic (about 4 leaves), or a small bunch of garlic chives, or 1 garlic clove, snipped or cut into fine shreds

• 1 tsp sesame oil

• 1 tbsp dark soy sauce

• 2 spring onions, thinly sliced on the diagonal

• Steamed rice, to serve

---

Method:

1. Lightly season the monkfish fillet with salt and then cut it across into thin slices. Arrange the slices in a single layer over a heatproof serving plate and scatter over the ginger.

2. Put some sort of trivet in a wide, shallow pan, add 1cm (1/2in) of water and bring to the boil. Rest the plate on the trivet, cover the pan with a tight-fitting lid and steam for 2–3 minutes, until the fish is almost cooked.

3. Scatter the wild garlic, garlic chives or shredded fresh garlic over the fish and steam, covered, for a further minute. Meanwhile, put the sesame oil and soy sauce into a small pan and heat briefly.

4. Remove the fish from the steamer and pour away about half the cooking liquor. Scatter over the spring onions, pour over the hot sesame oil and soy mixture and serve with some steamed rice.

---