Ingredients

• 3 tablespoons groundnut oil
• 2 (12-ounce) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets*
• 4 cloves garlic, crushed and finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 medium red chile, seeded and finely chopped
• 4 to 5 tablespoons light soy sauce
• 2 tablespoons toasted sesame oil
• 2 spring onions (green), sliced into thin strips
• 1 tablespoon coarsely chopped fresh cilantro leaves
• Serving suggestion: Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles

Instructions

1. Heat some groundnut oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium.
2. Turn the fish over and sprinkle the garlic, ginger and chile over the fillets. Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks.
3. Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly.
4. To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using.