675 g/1¼ lb monkfish fillet
120g/4 oz root ginger
250ml/8 oz oyster sauce
60g/2 oz butter
2 tbsp dry white wine
6 spring onions to garnish |
1 Remove any membrane from the monk and cut into half inch slices. Cut ginger into very thin strips; chop spring onions roughly.
2 Poach the monkfish with the ginger for about 10 minutes. The water should be barely bubbling.
3 Simultaneously, heat the oyster sauce slowly in a saucepan, then blend in butter and wine.
4 Drain the fish and serve with the sauce poured over, garnished with the onions.
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