Hot-smoked monkfish

You need no special equipment for this: a wok, some kitchen foil and a wire rack or trivet - the sort you might use for steaming - are all that’s needed. The method is in fact very similar to steaming, but with pressure from the hot smoke instead of water cooking the fish and flavouring it at the same time. Smoke taints food. It is the controlled aspect of this that gives interest, just as the smoke from a charcoal grill adds an extra dimension to whatever is being barbecued.