Ingredients: 1 Fillet of monkfish (or any firm white fish) 4 large Shrimp Chili Sauce: Red chilies Fresh coriander Chablis Japanese cooking sake

Methods:

1. Slice fillet into 4 or 5 small pieces and place in frying pan with hot olive oil; sprinkle generously with salt and fry.
2. Once fish slices are nearly cooked, add shrimp to the pan, salt and cook (you’ll want to time it so that the fish and shrimp are done at the same time).
3. Combine and blend red chilies, coriander, Chablis and cooking sake to create the chili sauce.
4. Add sauce to fry pan with fish and boil 5-7 min until sauce thickens. Serve immediately.