Visit The Sea, The Sea to purchase dry aged monkfish.
If unable to visit the store, leave the fish uncovered on a rack in the fridge overnight to dry out slightly.
Combine all the greens in a powerful blender with the chili, cayenne pepper, a pinch of salt, cracked black pepper, sliced ginger and grape seed oil.
Blend to a smooth puré.
Add the dashi and emulsify.
Check seasoning and add salt and pepper if necessary.
Once smooth, pass through a fine sieve and reserve.
Season the fish with salt, cut it in “chops“.
Pre heat the oven to 165ºC full fan.
If you have a grill, barbecue the monkfish over high heat until golden all over and the core temperature has reached 42ºC. If not, take a grill pan and heat to a very high temperature, then drizzle some olive oil over the fish just enough to make it shiny. Sear the monkfish for 2 minutes on each side.
Once seared add the fish to a tray and place in the oven for 5 minutes.
Once cooked, turn the oven off and leave inside to rest for a further 5 minutes.
Plate on a serving tray and pour sauce over.
Serve with plain rice or vegetables.