Steamed Monkfish with Sizzling Chile Oil
| Yield: | 1 Servings |
| Categories: |
| 4 | 6-oz monkfish fillets | |
| 1/4 | c | Soy sauce |
| 2 | tb | Dry sherry |
| 1/2 | c | Peanut oil |
| 2 | Scallions, cut in 2" lengths and slivered | |
| 1 | Piece fresh ginger, 2" length, peeled and thinly slivered | |
| 2 | ts | Garlic, minced |
| 2 | De arbols, cayenne or Thai chiles, cut into 1/2" lengths | |
| 2 | ts | Sesame oil |
| Salt to taste |
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