Chargrilled monkfish loin, Oriental broth, pak choi

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Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About


  • 2 shallots
  • 1 carrot
  • 6 button mushrooms
  • 2 garlic
  • 1 chilli
  • 10 g fresh ginger
  • 50 ml sesame oil
  • 1 tsp, dark soy sauce
  • 1 tsp fish sauce
  • 400 g trimmed boneless monkfish loin
  • 2 heads choi
  • handful coriander


  1. Heat a wok. chop up all of vegetables, purée the garlic, chilli and ginger.
  2. Add the sesame oil to the wok, add the shallots, stir fry for 2 minutes, add the chilli, garlic and ginger, cook for 2 minutes. Add the carrots and mushrooms, cook for 3 minutes.
  3. Cover with hot water, add the soy and fish sauce and allow to simmer while you cook the monk fish.
  4. Preheat a griddle pan and char the monkfish all around, 3-5 minutes on each side, turn off the heat and allow to rest in the pan.
  5. Roughly shred the choi and add to the broth, shred a good handful of fresh coriander and add to the broth.
  6. Serve into a preheated bowl, carve the monk fish and place on top.

The chilli, garlic and ginger in this recipe are a classic combination that create a delicious oriental flavour whilst adding important cancer-protective phytochemicals; capsaicin, allicin and gingerol. Try using this combination of flavours with other types of fish.