For the fish:
- 1 tbsp black peppercorns, roughly crushed
- 1 tsp salt
- 4 x 200g/7oz monkfish fillets, each cut into 3 medallions
- 2 tbsp olive oil 25g/1oz butter, at room temperature 2 pak choi, cut on the diagonal into 4cm/1½in pieces
- 2 tsp sweet chilli sauce
- Coriander leaves, to garnish
For the sauce:
- 1 tbsp dark soy sauce
- 2 tbsp runny or set honey
- 1 tbsp balsamic vinegar
- 1 tsp tomato purée 1 tsp coriander seeds, crushed
- 1 tsp freshly grated root ginger
- 100ml/4fl oz double cream
- 100ml/4fl oz good beef stock
- Salt and ground black pepper
Combine the peppercorns and salt and rub into the monkfish.
To make the sauce, place the soy sauce in a small saucepan with the honey, vinegar, tomato purée, coriander seeds, grated ginger and cream. Stir until well combined then bring to the boil. Turn down the heat and cook for 5-6 minutes until syrupy, add the stock then stir and reduce for 3-4 minutes. Season then pass through a sieve into a clean saucepan.
Meanwhile, heat a frying pan over a low to medium heat and add half the olive oil and a small knob of the butter. Add the fish and cook for about 2-3 minutes on each side until just cooked through and tender, increasing the heat for the last 30 seconds to brown the sides. Leave in the pan to keep warm. Heat a wok or sauté pan until very hot. Add the remaining olive oil and butter and the pak choi. Season to taste and stir-fry for 3-4 minutes until wilted.
To serve, arrange the pak choi in the centre of 4 warmed plates. Drizzle with chilli sauce and spoon the ginger sauce around the edge. Place 3 monkfish medallions on each plate and garnish with coriander.