For 2 people:

2 fillets Monkfish
2 Garlic cloves
1 Lemon
Fresh Ginger
2 Scallions
1 Teaspoon of rapeseed oil
2 Tablespoons of stock (fish or vegetable)
2 Teaspoons of Oyster Sauce

Cut the fillets in half. place in a shallow bowl. Roughly chop the garlic, slice the ginger and scatter over the fish. Squeeze a half a lemon over the fish and season with salt and 4 grist’s of pepper. Scatter the scallions over the fish. Leave to marinate.

Put a pot on the hob and heat the oil till its very hot.

Mix the fish in the marinade. Place the fish pieces in the oil and seal them.

Add the marinade. Stir and place the lid on. Heat up the stock and add it after 4 minutes. Stir in the oyster sauce, place the lid back on and cook for another 4 minutes.

Depending on the thickness of the fish they should be cooked.
I served this with rice, steamed green beans and side salad.

Sorry no photo it was devoured too fast by my husband.

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