Monkfish is available all year round so is the perfect go-to seafood recipe!
2 gloves of garlic, very finely diced
15ml (1 tablespoon) oil
1kg (2lb) monkfish cut into 2cm (1 inch)
15ml (1 tablespoon) honey
1/2 teaspoon fresh ginger chopped finely.
30ml (2 tablespoons) soy sauce
1) Fry the garlic gently in the oil then add the fish
2) Cook for seven minutes
3) Add the other ingredients and cook for a further 10 minutes stirring frequently
4) Serve on a bed of brown rice and Asian greens