Steamed Monkfish with Chili and Ginger Recipe

Chilies immediately transformed Chinese cooking when they were introduced to China about a century ago. Today they are used extensively in Szechuan and in Hunan dishes.

Recipe: (Serves 4)

700 g/1.5 lb skinless monkfish tail
1-2 red chilies
4 cm/1.5 inch piece fresh root ginger
1 teaspoon sesame oil
4 scallions (spring onions), trimmed and thinly sliced diagonally
2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
Freshly steamed rice, to serve

Method:

Place the monkfish on a chopping board. Using a sharp knife, cut down each side of the central bone and remove. Cut the fish into 2.5 cm/1 inch pieces and reserve. Make a slit down the side of each chili, remove and discard the seeds and the membrane, then slice thinly. Peel the ginger and either chop finely or grate.

Brush a large heatproof plate with the sesame oil and arrange the monkfish pieces in one layer on the plate. Sprinkle over the scallions, chili and ginger and pour over the soy sauce and Chinese rice wine or sherry.

Place a wire rack or inverted ramekin in a large wok. Pour in enough water to come about 2.5 cm/1 inch up the side of the wok and bring to the boil over a high heat.

Place the plate with the monkfish on the rack or ramekin and cover tightly. Steam over a medium-low heat for 5 minutes, or until the fish is tender and opaque. Lift out the plate. Garnish with sprigs of coriander and lime wedges and serve immediately with steamed rice.