Rick Stein’s lightly steamed monkfish is served with a simple Far Eastern-style sauce. Time to table: literally minutes.
350g-400g/12-14oz monkfish fillet
½ tbsp ginger, very finely shredded
small bunch of wild garlic or garlic chives or 1 garlic clove 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 accross 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 about 1cm/½in of water and bring to the boil.
Rest the plate on the trivet, cover the pan with a well-fitting lid and steam for 2-3 minutes until the fish is almost cooked.
Scatter whichever garlic you are using over the fish and steam, covered, for a further minute.
Meanwhile, put the sesame oil and soy sauce into small pan and heat briefly.
Remove the fish from the steamer and pour away about half the cooking juices.
Scatter over the spring onions, pour over the hot sesame oil and soy mixture and serve with some steamed rice.
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