2 tsp sunflower or vegetable oil
350g monkfish, trimmed and sliced into 2cm thick discs
3cm piece fresh ginger, peeled and sliced into matchsticks
4 spring onions, trimmed and finely sliced
2 tbsp soy sauce
2 tbsp Shaoxing rice wine or dry sherry
1 red chilli, deseeded and finely sliced
2 tsp sesame oil
½ tsp black sesame seeds
freshly cooked plain rice,
to serve

View an easy to print version

Ginger Steamed Monkfish


This recipe demonstrates the more subtle side of Chinese cooking. The flavours are bold, but well blended to accentuate, not mask the natural sweetness of the fish. Classically this recipe would be cooked in a steamer, but I have opted to wrap the ingredients in tin foil and cook in the oven to make it easier. Although I’ve chosen monkfish, almost any firm-fleshed fish, from salmon to pollock would work in the same way, just increase or decrease the cooking time depending on the thickness of the fish you use.

Prep time: 10 mins
Cooking time: 10 mins

Preheat your oven to 190°C/fan 180ºC/375ºF/gas mark 5. Cut a sheet of tin foil roughly 40 x 20 cm. Cut a piece of baking parchment just a little smaller in size and lay on top of the foil.

Drizzle the oil into the middle of the baking parchment and spread a little using a small piece of parchment or your fingers. Arrange the discs of monkfish in a single layer in the middle of the parchment – overlapping a little is ok, stacking is not.

Scatter over half of the ginger and spring onions. Drizzle the soy sauce and Shaoxing wine over the ingredients. Draw the sides of the foil and parchment up over the raw ingredients and fold together all the way around the join to create a sealed parcel. Place your parcel on to a baking tray and slide into the oven. Bake for 10 minutes.

Remove the tray from the oven and let the parcel sit for 2 minutes. Carefully slice open the inflated package by cutting straight through the tin foil with a knife or scissors: pay close attention to the escaping steam as it could scald you. Pull back the sides of your package and scatter the remaining ginger, spring onions and the chilli over the top of the cooked fish. Finish with a scattering of black sesame seeds and a drizzle of sesame oil. Serve with rice.