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Ryan's Monkfish Hot Pot

Cooking time: 10 mins
Preparation time: 15 mins
Serves: 4
Vegetarian: Yes

Ingredients:

• 1 Onion, finely chopped
• ½ carrot, sliced
• 1 field mushroom, sliced
• 1 clove garlic, sliced
• 1 mild chilli, sliced
• Thumb-size piece of ginger, sliced
• 20ml Spiced Black Rice Vinegar
• 100ml vegetable stock
• 10ml Balsamic/White Wine Vinegar
• 1 tbsp soy sauce
• 3 chunks of Monkfish, coated in paprika & fried
• Coriander leaves, to serve

How to cook it:

1. Cut the monkfish into 2cm cubes and toss in paprika and put to one side 
2. Gently fry the carrots, onion, mushroom until soft, then add the chilli, garlic and ginger and fry until fragrent
3. Next add the vegetable stock to the pan and simmer before adding the balsamic vinegar, soy sauce and Spiced Black Rice Vinegar
4. In a seperate pan fry the cubes of monkfish over a medium-high heat for about a minute, then add to the soup
5. Serve in a bowl and garnish with torn coriander leaves