Monk fish can take strong flavours well, this recipe called for scallops so the monk was cut to resemble scallop meats.......
the black bean sauce was made from salted black beans (they keep forever), garlic and grated ginger.......
very hot spicy prawn starter........
meanwhile, back at the stove, a quick stir fry of the monk.......
before cooking off the black bean sauce..........
to which the monk is added for a few minutes to coat........
always good to follow a fish dish with something citrus, homemade blackcurrant ice cream with an icy fruit blizzard, frozen mango, pineapple, watermelon.