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1/5 - 1 lb monkfish fillet (approx)
½ tbsp very finely shredded fresh root ginger
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 for serving
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 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 another minute. Meanwhile, put the sesame oil and soy sauce into a small pan and heat briefly.
Remove the fish from the steamer and pour out about half the cooking liquid. Scatter over the spring onions, pour over the hot sesame oil and soy mixture and serve with some steamed rice.
Prep time: 10 minutes
Total Time: 25 minutes
Yield: 3-4 Servings