Name: Grilled monkfish with ginger and soy sauce
Cuisine: China
Ingredients: 1 fat garlic clove, peeled and finely chopped; 2 x 2.5 cm/1 inch pieces fresh root ginger, peeled and grated; 120 ml/4 fl oz light soy sauce; white pepper, to taste; 4 monkfish fillets, skinned right down to the flesh - monkfish has a membrane that must be removed or the fillets could become tough

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

4 monkfish fillets, skinned right down to the flesh - monkfish has a membrane that must be removed or the fillets could become tough

Asia
China
Fish course
Pescatarian

Method

Mix all the ingredients for the marinade in a bowl. Add the monkfish fillets and marinate in the fridge for about 4 hours, turning them from time to time.
Preheat the grill to hot and line the grill pan with foil to catch any juices.
Place the monkfish fillets under the grill and grill for about 5 minutes on each side, basting with the marinade throug

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Ingredients

Method

Part of