Monkfish, Garlic and Ginger Asian Style

 This is really delicious as well as being fast and healthy - based loosely on a Rick Stein recipe

Serves 2

• 350-400g monkfish tail, filleted

• 1/2 tbsp finely shredded root ginger

• 1 large garlic clove, finely chopped (or use chopped wild garlic if available)

• 1 tsp sesame oil

• 1 tbsp dark soy sauce

• 1 spring onion, finely sliced

Method

• Cut the monkfish tail into thin slices and arrange in a single layer on a plate that will fit into a large saucepan.

• Mix the ginger, garlic and spring onion together and place a small amount on each slice of fish

• Add 1cm of boiling water to a large saucepan.  Bring it back the boil and and place the plate on some sort of trivet to keep it clear of the water. Put the lid on and boil for 4 minutes.

• Meanwhile, mix and heat the sesame oil and soy sauce (microwave or small pot)

• Arrange the cooked fish on serving plates,  add any liquid from the cooked fish to the sesame/soy mixture and spoon over the fish slices.

 Serve with boiled or fried rice