Sweet and Sour Monkfish

What you'll need

1 tbsp groundnut oil
800g monkfish fillet, cut into cubes
4 shallots, sliced
2 garlic cloves, sliced
2 lemongrass stalks, trimmed and sliced
40g brown sugar
60ml soy sauce
1 tbsp water
2 limes, juice only
1 tbsp Tarantella Organic Tomato Puree

How to make it

1. Place a large wok over a medium heat and add the oil. Fry the monkfish until browned then set aside.

2. Add the shallots, garlic and lemongrass to the pan and stir-fry for a minute or two. Sprinkle with sugar and continue to stir. When it begins to melt and caramelise, pour in the soy sauce, water, lime juice and tomato puree.

3. Reduce for 2 minutes, then turn the heat down and put the monkfish back in the pan. Carefully coat with the sauce and serve immediately with rice.