Monkfish in tomato
ginger sauce
Monkfish is easy to please, being pure white, boneless and good firm texture, need a tasty sauce to go with it.
1. Season monkfish with salt & pepper for half a day.
2. Sear monkfish, tomato wedges and ginger slices together.
3. When both sides of monkfish are golden, add white wine to deglace, when reduced to half the volume, add soy sauce and a little brown sugar, simmer with the lid on until fish cooked through to the middle.
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