Cheeky Shanghai Monk

Cheeky Shanghai Monk

Serves 2


  • 2 packs, 400g monkfish cheeks
  • 60g/2 oz root ginger
  • 120ml/4 oz oyster sauce
  • 30g/1 oz butter
  • 2 tbsp dry white wine
  • 3 sliced spring onions to garnish


  1. 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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