Braised Monkfish with Daikon Recipe

Peel and cut radish into 3/4-inch/2 cm cubes. In saucepan, cook radish and chicken stock; simmer over medium heat until almost tender, about 15 minutes. Drain, reserving liquid.

Meanwhile, cut monkfish into 1-inch/2.5 cm cubes; mix with cornstarch and pepper to coat. In small bowl, mix together soy sauce, wine, five-spice powder and sugar until sugar dissolves. Set aside.

Meanwhile, in large pot of boiling salted water, cook bok choy until tender-crisp, 3 to 5 minutes. Drain; arrange on serving platter and keep warm.

In wok or large skillet, heat oil over high heat; fry ginger until fragrant, about 30 seconds. Add monkfish; stir-fry until well seared, about 3 minutes. Add soy mixture, radish and 1/2 cup/125 mL of the reserved liquid; cook, stirring occasionally, until fish is tender and sauce is thickened, 2 to 4 minutes. Add green onions and vinegar; stir-fry until onions are tender, 30 to 60 seconds. Arrange over bok choy.

Makes 4 to 6 servings.