This dish was inspired by regular visits to a fantastic Vietnamese restaurant for lunch. Don’t recall the name or the address, but it was in the vicinity of Liverpool Street Station and you could see the Gherkin… anyway onto the recipe.
I did this for two people, but by increasing the quantities you could do it for more.
In a large pan heat some sunflower oil. Once hot, add some oriental spices, I used Thai Seven Spice, but you could use Chinese Five Spice or what ever spices you like.
Add some sliced onion and some red pepper cut into strips, stir fry for a few minutes. If you like your oriential food hot and spicy add some chilli at this point as well.
Whilst this is cooking fry the monkfish in a little oil, keep the fillets whole. You could use other fish and this could be fried or steamed depending on the fish.
Add some courgette (zucchini) cut into strips and sliced mushroom to the stir fry.
After this has cooked (after a minute or two) add some sliced spinach (I would have used pak choi, but I only had spinach in the fridge).
Then add some stock, plain water will be fine or chicken or fish stock, don’t add too much as you don’t want your soup too watery.
Add the noodles, if you are using dried noodles they will need some cooking, I used prepared wok noodles for speed. If you are using raw prawns add these now (also if using other shellfish such as mussels or scallops and using squid, add these now as well.
Once the raw shellfish and noodles are cooked serve into bowls, ensuring that there is sufficient broth in each bowl.
Take the cooked monkfish, slice into thick slices and arrange on top of the soup bowls, there should be sufficient vegetables and noodles to ensure that the monkfish doesn’t sink!
