so much to sea

Fillet Of Monkfish or Shetland Tusk “Cantonese Style”


2 Fillets of Tusk or Monkfish. Skinned and membrane removed.
Rapeseed Oil
1Tsp Grated Ginger
2 Tsp sliced Spring Onions
1 Tsp Sesame Oil
1 Tsp Light Soy Sauce
1 Head of Pak Choy or Bok Choy

Fry the fish in a little of the rapeseed oil. You can also use vegetable or sunflower oil.

When the fish is just cooked and coloured, sprinkle over the ginger and soy sauce. Heat a little of the sesame oil to just smoking and carefully pour over the ingredients. The aroma is fantastic!!

In a hot wok or frying pan, add a little rapeseed oil, chop off the base of the pak choy and toss in the oil until just wilted. Transfer to a plate, put the fillets on top and pour the dressing over. ENJOY!!