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Stir Fried Monkfish with Fennel

(for 4)

400g (14 oz.) Monkfish (trimmed of all skin and bone)
and cut into chip shaped pieces.

2 Carrots
1 Head Fennel
350g Swiss Chard (or Spinach)

2 Fat Cloves Garlic
1 Thumb Ginger
1 red Chilli

1 Tablespoon Nam Pla (Fish Sauce)
1 Tablespoon Chinese Oyster Sauce
2 Teaspoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Worcester Sauce
1 Tablespoon Lemon Juice
Cup Water

Peel the carrot and slice into fine julienne pieces.
Cut the fennel into similar sized pieces and (if using chard) strip the stems off, put the leaves to one side and julienne the stalks.
Stir fry the carrot, fennel and chard stalks together on a high heat until softening.

Peel the garlic and the ginger and dice into little slivers.
Cut the chilli in fine slivers.
Cook these in a very little oil on a low heat until they soften.

Mix together the liquid ingredients.
Add the spices and the liquids to the pan with the vegetables.

In a clean pan heat some oil until very hot, toss in the monkfish and the shredded leaves of chard or spinach.
Cook for about two minutes and then add in the other ingredients.
As soon a s everything is hot it is ready to serve.

Serve with Basmati Rice.

May 22, 2007 11:37 AM | 0 Comments
  Martin Dwyer
Consultant Chef