Ingredients
140g/5oz monkfish steak
salt and freshly ground black pepper
1 tsp ground ginger
2 tbsp vegetable oil
85ml/3fl oz double cream
1 tsp soy sauce
pinch of caster sugar
To serve
30-55g/2-3oz unsalted butter
110g/4oz green beans

Method
1. Remove the bone from the monkfish and cut into four noisettes. Season generously and then sprinkle the ginger over.
2. Heat the oil in a pan until hot. Pan-fry the monkfish for 2-3 minutes on each side, or until cooked through.
3. Remove the fish with a slotted spoon and transfer to a serving plate.
4. De-glaze the pan with the cream, soy sauce, caster sugar and seasoning over a gentle heat for a few minutes.
5. Bring a large pan of water to the boil and blanch the green beans for two minutes. Drain.
6. Gently melt the butter in a pan and add the green beans. Heat for 2-3 minutes.
7. Remove from the heat and transfer to a serving plate with the monkfish.
8. Pour the sauce over the monkfish to serve.