Steamed Monkfish with Wild Garlic and Ginger
Chinese seafood cooking is some of the best in the world. It never ceases to amaze me how rarely one comes into contact with it. Most Chinese restaurants seem to adopt a policy of one menu for Westerners and one for them. Occasionally though, in such restaurants as the Mandarin Kitchen in London, or the restaurant where I had this dish in Glasgow, Ho Wong, they do give you the real thing, and those places are always packed with grateful ‘gweilos’.
- 350–400 g 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
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.
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.
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.
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.