1 lb monkfish
1 tbsp grated fresh ginger root
1 tbsp sweet chili sauce
1 tbsp canola oil
100g fine asparagus
3 sliced scallions
1 tsp sesame oil
Remove any membrane from the monkfish. Using a sharp knife, slice the monkfish into thin flat rounds. Set aside until required.
Combine the ginger root and sweet chili sauce in a small bowl until thoroughly blended. Brush the ginger and chili sauce mixture over the monkfish pieces, using a pastry brush.
Heat the canola oil in a large preheated wok over heavy skillet.
Add the monkfish pieces, asparagus and chopped scallions to the wok or skillet and cook over a medium heat for 5 minutes, constantly stirring very gently so the pieces don’t break up.
Remove the wok or skillet from the heat, drizzle the sesame oil over the stir fry, and toss gently to combine.