Peppered Monkfish and Chinese Greens with Ginger Soy Sauce
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Saturday November 28 2009
For the fish 1 tbsp black peppercorns, crushed
4x200g/7oz monkfish fillets, trimmed and each cut into three medallions of approximately 4x4cm/ 1½ x1½in each
2 tbsps olive oil
25g/1oz butter, at room temperature
2 pak choy, cut on the diagonal into 4cm/1½in pieces
2 tsps sweet chilli sauce
Salt and freshly ground black pepper
Coriander leaves, to garnish For the sauce 1 tbsp dark soy sauce
2 tbsps runny or set honey
1 tbsp balsamic vinegar
1 tsp tomato purée
1 tsp coriander seeds, crushed
1 tsp freshly grated root ginger
100ml/3½fl oz double cream
100ml/3½fl oz beef stock
The ginger soy sauce in this recipe is perfect for fish, but also tastes fantastic with roast duck, pork or chicken. If you want to make this dish more substantial, serve with plain rice. Serves four.
1 Combine the crushed peppercorns with one teaspoon of salt and rub the mixture into the monkfish medallions.
2To make the sauce, put the soy sauce in a small saucepan with the honey, vinegar, tomato purée, coriander seeds, grated ginger and cream. Stir until well combined and bring to the boil. Turn down the heat and cook for five to six minutes until reduced to a syrup consistency. Add the stock, stir to combine then reduce for another three to four minutes. Season with salt and pepper to taste then pass through a sieve into a clean saucepan.
3Meanwhile, heat a frying pan over a low to medium heat and add half of the olive oil and a small knob of the butter. Add the monkfish and cook for about two to three minutes on each side until just cooked through and tender, increasing the temperature for the last 30 seconds to brown the sides. Leave the fish in the pan to keep warm.
4Heat a wok or sauté pan until very hot. Add the remaining olive oil and butter and tip in the pak choy. Season with salt and pepper to taste and stir-fry for three to four minutes until wilted.
5To serve, arrange the pak choy in the centre of four warmed plates. Drizzle a little chilli sauce over the top and spoon the ginger sauce around the edge. Place three monkfish medallions on each plate and garnish each piece with a coriander leaf.
- Neven Maguire
Irish Independent
