Matt Tebbutt monkfish with prawn dumplings and Chinese dressing recipe on Saturday Kitchen

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.