Cut each monkfish fillet into four portions ... add a few pieces of fish per serving and lots of the fresh onion relish.

Stir through and set aside. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 ...

Then cut the monkfish fillets into cubes (3 ... then remove it (7). Add the fresh chili pepper, deseeded and cut into slices ...

Using a pan on medium high heat, drizzle oil on hot pan and add the fresh chorizo meatballs to sear them. Once seared on all sides, lower heat to a medium low setting and gently lay in the fish. Sear ...

Whisk the sugar, soy, ginger, sesame oil, five spice, cornflour and water together and add the monkfish and coat well. Chill to marinate for a few hours. Pre heat the oven to 200oc. Heat the oil ...

Step 2: Remove central bone from the monkfish and cut fillets into 16 chunks. Place fish in marinade, add prawns and mix. Refrigerate for six hours. Soak wooden skewers in warm water for six hours ...