When it comes to seafood, choose the best, choose Shetland.

INGREDIENTS

• 2 Fillets of Tusk or Monkfish. Skinned and membrane removed.
• Rapeseed Oil
• 1Tsp Grated Ginger
• 2 Tsp sliced Spring Onions
• 1 Tsp Sesame Oil
• 1 Tsp Light Soy Sauce
• 1 Head of Pak Choy or Bok Choy

 

METHOD

1. Fry the fish in a little of the rapeseed oil. You can also use vegetable or sunflower oil.
2. When the fish is just cooked and coloured, sprinkle over the ginger and soy sauce. Heat a little of the sesame oil to just smoking and carefully pour over the ingredients. The aroma is fantastic!!
3. In a hot wok or frying pan, add a little rapeseed oil, chop off the base of the pak choy and toss in the oil until just wilted. Transfer to a plate, put the fillets on top and pour the dressing over. ENJOY!!