Monkfish Chow Mein

Like lots of people, I don’t get enough fish in my diet. No excuse as a Dingle man! I teamed up with The Fishbox to make this fast, easy and healthy recipe using monk straight from their boat. This one will definitely make it easier. Unbelievable!
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Ingredients:
(Serves 2)

Marinade:
1 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp white rice vinegar
2 tsp sesame oil
1 tsp oyster sauce
1/2 tsp ground white pepper
1/2 tsp sea salt

Stir-Fry:
250g shredded monk
200g egg noodles
2 tsp minced garlic
1 tbsp rapeseed oil
60g mangetout
60g broccoli, chopped
1/2 a red pepper, sliced
2 spring onions, chopped
5 mushrooms, sliced

Sauce:
1 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp white rice vinegar
1/2 tsp ground white pepper
1/2 tsp sea salt
1/2 tsp golden caster sugar
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Method:
1. Cook your noodles. When cooked, drain, run cold water through them, add a tbsp sesame oil, toss and set aside
2. Marinate your monkfish in a bowl for 10-15 minutes making sure you mix well
3. While the fish is marinating, chop and prep your veggies
4. First, cook your monk in a hot pan or wok with rapeseed oil for 2 or 3 minutes or until cooked. Transfer cooked monk and juices to a separate bowl and set aside
5. Wipe down your wok/pan and stir-fry your veg with garlic and rapeseed oil for 2 or 3 minutes
6. Add in your cooked egg noodles and toss
7. Then, add your cooked monkfish and toss
8. Add in your sauce and stir-fry for 2-3 minutes
9. Serve with tesame seeds on top
10. Enjoy!
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