Sunday, 13 February 2011

Monkfish with Spring Onions, Sesame Seeds and Ginger Sauce

“I bear a charmed life”, Shakespeare (Love’s Labour’s Lost)
The kids and I love Monkfish, the meaty texture is reminiscent of chicken which makes it a good fish for fish wary young children.  My husband says it’s “not proper fish” (by which he means something oily and full of tiny bones), he’s happy to cook it though.    This is the second time he’s done this as a light alternative to a Sunday roast.
The fish is chopped and soaked in a marinade of ginger, caster sugar, soy sauce, lemon juice.  It’s then lightly fried (he used a wok) in sesame oil with garlic, root ginger and chopped spring onions.  A spoonful of dry toasted sesame seeds is added.  To me, this really lifts the dish.   We ate it with brown rice, mange tout and baby sweet corn.  The kids loved the fish but G4 (Girl, 4 years) wasn’t too keen on the rice.  I don’t normally give the kids brown rice, but the store cupboard is low.  The adults added dried chilli flakes to our dishes to taste.  Both the kids asked for a second helping of fish.
He adapted this from two recipes: Turbot with Spring Onions and Ginger Sauce (Leith’s Cookery Bible) and Oriental Steamed Fish with Ginger, Soy and Sesame (Delia Smith’s How to Cook, Book 1). 

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