Monkfish steamed with ginger & yellow beans on tomato basmati rice


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

In 2005, I was lucky enough to travel around Guangdong, China, for 19 days filming a TV show about the delights of Cantonese cuisine. In the show I cooked a dish very similar to this in beautiful Daya Bay using whole tiger groper. This style of steaming fish is very much a traditional recipe from many parts of South-East Asia and China, but what I have found is that it actually goes really well with this tomato rice originating in Turkey. In 2007, our friends Tarik and