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Wok-cooked monkfish with sesame soy sauce

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • 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)


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.


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