2 x 180g monkfish fillets
5cm piece of ginger finely julienne in matchsticks 
3 spring onions finely sliced
1.5 tablespoons soy sauce
1.5 tablespoons shaoxing wine
1 tablespoon sesame oil
1 long red chilli 
3 sprigs coriander
200g Chinese broccoli 
3 cloves of garlic
3/4 long grain rice


Cook rice
1. Place the rice in saucepan with 1.5 cups of cold water
2. Bring to the boil until liquid is completely absorbed and air bubbles form
3. Cover pot and remove from heat set aside minimum 15 minutes

Steam fish
1. Bring a small quantity of water to the boil in a large steamer
2. Place fish on a heatproof plate that fits comfortably into a large steamer
3. Scatter over ginger matchsticks and half of the spring onion 
4. Drizzle with 3/4 of the shaoxing and soy sauce mixture
5. Cover and steam over boiling water until fish is cooked through 6-10 minutes or until fish flakes easily
If you do not have a steamer use bake paper or foil to create a parcel and place in oven on 200%C as an alternative
To serve
Move fish to plates, spoon over juices, sprinkle with finely sliced spring onion, chilli (to taste) and coriander
Serve with rice and broccoli


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