Monkfish, Tiger Prawn and Chilli Stir-Fry

2 garlic cloves, crushed

30ml/2tbsp light soy sauce

60ml/4tbsp dry sherry

30ml/2tbsp lemon juice

1 green chilli, deseeded and finely chopped

1 bunch spring onions, sliced

450g/1lb monkfish fillet, cubed

15ml/1tbsp olive or sunflower oil

100g/4oz baby sweetcorn, sliced

1 green pepper, deseeded and sliced

225g/8oz cooked, shelled tiger prawns

50g/2oz unsalted cashew nuts

freshly ground black pepper

In a large bowl mix together the garlic, soy sauce, sherry, lemon juice and pepper.  Gently stir in the chilli, onions and monkfish.  Cover tightly and leave to marinate in the refrigerator for several hours, turning occasionally.

Drain the marinade and reserve.  Heat the oil in a large wok or non-stick frying pan.  Add the monkfish mixture and stir-fry over a high heat for 2-3 minutes.  Add the baby sweetcorn, green pepper, prawns and cashew nuts and stir-fry for 1-2 minutes.  Pour in the marinade, allow to thicken and adjust the seasoning to taste.  Serve at once, with freshly cooked rice or noodles.

Serves 4