World Cuisine

  • 1 tablespoon rapeseed or olive oil
  • 1½ tablespoons chopped fresh root ginger
  • 500 g (1 lb) monkfish fillets, cut into 1 cm (½ inch) slices
  • 100 ml (3½ fl oz) hot fish stock
  • 1 teaspoon shoyu or tamari sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon white pepper
  • ½ teaspoon sesame oil
  • 500 g (1 lb) tender celery hearts, cut into 2.5 x 1 cm (1 x ½ inch) pieces
  • 2 teaspoons cornflour mixed to a paste with 2 tablespoons water or stock

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the ginger and stir-fry for a few seconds until fragrant.

Add the monkfish and stir-fry for 1 minute, then add the hot stock and bring to the boil. Add the shoyu sauce, rice wine, pepper and sesame oil and stir.

Add the celery and bring the mixture back to boil, then add the cornflour paste, stirring until the sauce has thickened and has turned translucent.

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