Matt Tebbutt served up tasty monkfish with prawn dumplings and Chinese dressing on Saturday Kitchen.

The ingredients for the prawn dumplings are: 300g prawns, half chopped, half minced, 2 tbsp chives, chopped, 1 thumb-sized piece ginger, peeled and minced, 2 garlic cloves, minced, pinch sugar, 1 red chilli, diced, 1–2 tbsp sesame oil, 3 tbsp soy sauce, 2 medium free-range egg yolks, beaten, 100g cornflour, 100g sesame seeds and neutral oil, for deep frying.

For the dressing: 1 onion, diced, 2 garlic cloves, finely chopped, 1 tbsp finely chopped fresh ginger, 1 green chilli, sliced, 3 tbsp Chinese black vinegar, 1 tbsp dry sherry, 1–2 tbsp chilli bean paste, 250ml fish stock, 1 tbsp cornflour (optional), salt and freshly ground black pepper.

For the monkfish: 1 large monkfish fillet.

To serve: 3 spring onions, sliced and handful coriander leaves.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.