600g monkfish fillet, cut into 4

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 in an oven proof pan and add the monkfish. Seal off for a minute each side and add about half of the remaining marinade over the top. Place in oven for 10 minutes or until firm to touch but with a little give. Add the remaining marinade and allow to rest for 5 minutes. Heat up to reduce the juices. Remove monkfish from pan and slice. Serve on the rice with a scattering of scallions and coriander.

Spinach and sesame rice

Cook the onion and garlic in the oil in a saucepan until golden. Add the sesame seeds and cook for a minute. Add the rice and sesame oil and cook to coat with the onion mixture. Add the stock and bring to the boil. Place a lid on and simmer for 12 minutes. Add the spinach and replace the lid and leave for 5 minutes. Stir the spinach through and serve.