Monkfish gratinated in Asian style

Ingredients for 4 servings:

• 800 g monkfish fillet(s)
• 25 g ginger, cut into wafer-thin slices
• 4 tbsp oil
• 1 red chili pepper(s), cut into fine strips
• 2 star anise
• 200 ml orange juice, freshly squeezed
• 250 g tomatoes (can, chunky)
• 100 ml fish stock
• 2 tbsp beet syrup
• 4 tbsp soy sauce
• 1 tbsp chili sauce
• 1 ½ tbsp fish sauce, Thai, Nam pla
• Salt
• pepper
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Side dish: Spinach with ginger shavings and rice

Sauce: Heat 2 tablespoons of oil in a saucepan and roast the ginger slices, chili strips, and star anise vigorously for about 1 minute. Remove the spices with a slotted spoon and discard. Deglaze the spiced oil with the orange juice and tomatoes, reduce the heat, and simmer for 20 minutes. Whisk several times. Pour in the beetroot syrup, soy sauce, chili sauce, and fish sauce and continue cooking for a further 5 minutes. Season to taste with salt, pepper, and sugar. Strain the sauce through a sieve and keep warm. Fish: Remove all skin and fat from the monkfish fillet. Cut the fish diagonally into 2 cm wide medallions. Pat the slices dry with kitchen paper, then season with salt and pepper. Heat 2 tablespoons of oil in a non-stick pan and sear the medallions vigorously for 30 seconds on each side. Place the fish pieces in an ovenproof dish, pour 1 tablespoon of the sauce over each piece, and gratinate under the preheated oven grill on the second rack from the top for 3-4 minutes. Serve with the remaining sauce. Possible side dishes: rice, leaf spinach with ginger shavings.