Preparation
Step 1
Heat some groundnut oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium.
Step 2
Turn the fish over and sprinkle the garlic, ginger and chile over the fillets. Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks.
Step 3
Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped coriander and cook until the herbs have wilted slightly.
Step 4
To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using.
©foodnetwork
Ingredients
3 tbsp groundnut oil
2 (340g) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets
4 cloves garlic, crushed and finely chopped
1 (2.5cm) piece fresh ginger, peeled and finely-chopped
1 medium red chilli, seeded and finely chopped
4 - 5 tbsp light soy sauce
2 tbsp toasted sesame oil
2 spring onions, sliced into thin strips
1 tbsp coarsely chopped fresh coriander leaves
For serving:
Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles (optional)