With their meaty texture, monkfish or grouper lend themselves well to braising. If daikon radish is unavailable, use white turnip or whole red radishes.
Ingredients
- 1 lb (500 g) daikon radish
- 1 cup (250 mL) chicken stock
- 1-1/2 lb (750 g) monkfish or grouper fillet
- 1 tbsp (15 mL) cornstarch
- Pinch white pepper
- 2 tbsp (30 mL) soy sauce
- 1 tsp (5 mL) Chinese rice wine, sake or dry sherry
- 3/4 tsp (4 mL) five-spice powder
- 1/2 tsp (2 mL) granulated sugar
- 1 lb (500 g) Shanghai or baby bok choy
- 2 tbsp (30 mL) peanut or vegetable oil
- One inch (2.5 cm) piece gingerroot, thinly sliced
- 3 green onions, cut into 3/4-inch/2 cm slices
- 1 tsp (5 mL) Chinese black or balsamic vinegar
Steps
- Peel and cut radish into 3/4-inch/2 cm cubes. In saucepan, cook radish and chicken stock; simmer over medium heat until almost tender, about 15 minutes. Drain, reserving liquid.
- Meanwhile, cut monkfish into 1-inch/2.5 cm cubes; mix with cornstarch and pepper to coat. In small bowl, mix together soy sauce, wine, five-spice powder and sugar until sugar dissolves. Set aside.
- Meanwhile, in large pot of boiling salted water, cook bok choy until tender-crisp, 3 to 5 minutes. Drain; arrange on serving platter and keep warm.
- In wok or large skillet, heat oil over high heat; fry ginger until fragrant, about 30 seconds. Add monkfish; stir-fry until well seared, about 3 minutes. Add soy mixture, radish and 1/2 cup/125 mL of the reserved liquid; cook, stirring occasionally, until fish is tender and sauce is thickened, 2 to 4 minutes. Add green onions and vinegar; stir-fry until onions are tender, 30 to 60 seconds. Arrange over bok choy.
