This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh. It has been adapted to make it easier to cook in a domestic kitchen. To make the marinade, place the garlic and ginger ...

Whisk the sugar, soy, ginger, sesame oil ... Heat up to reduce the juices. Remove monkfish from pan and slice. Serve on the rice with a scattering of scallions and coriander.

Add the monkfish to the griddle and brown all over ... Place the chillies in a food processor with the garlic, ginger, ground coriander seeds, cilantro and sesame oil, then blend to a coarse ...