5 fl oz of white wine
2 large shallots
1 tablespoon of garlic
2 tablespoons of fresh basil
1 teaspoon of dried chillis
½ fresh chilli, finely chopped
1 tablespoon of sweet chilli sauce
1/2 juice of a lime
1/2 teaspoon of sea salt
4 oz of butter
1 Ib of monkfish
1/2 pack of Halloumi cheese
Pinch of salt
Pinch of pepper
1 pack of bok choi (there are 3 in a pack usually)
1 clove of garlic
1 inch of ginger, cut into strips

METHOD

Boil the wine and shallots in a saucepan and reduce to half its original quantity.

Add the other ingredients except the butter.

Take the saucepan off the heat and add the butter. Serve the butter warm or put in the fridge to cool.

Heat the grill to a high heat and grease two tins.

Place the fish and cheese in the tins and add salt and pepper.

Put a tablespoon of chilli butter on the fish and cheese and grill them for approximately 10 minutes and the cheese for approximately 3-4 minutes until they are golden brown.

Steam the bok choi with the garlic and fresh ginger for approximately 2 minutes.

Serve the monkfish and halloumi on a plate and pour the juice from the baking tin over them and some of the chilli butter on top (if there is some and if needed). Place the bok choi on the side.

Serve with grilled chiapatta bread. Drizzle some olive oil over the bread.

*Tip - put a few spots of sweet chilli sauce on the side of the plate to add some additional colour when serving.

Recipe by Elin Williams

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