Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9 and boil a kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
2. Set aside 2 tsp of the cornflour then add the rest to a large bowl with the five spice. Season with sea salt and black pepper. Crack the egg into a separate bowl and whisk. Place the monkfish pieces into the egg mixture and coat.
3. Heat a medium frying pan with 1 tbsp oil on a medium-high heat. One by one, take the monkfish pieces from the egg wash and toss in the cornflour mix, until fully coated. Cook each piece for 3-4 mins on each side, until golden, then place on a lined baking tray and bake for 5 mins.
4. Cut the choi sum into 3cm lengths. Peel the carrots, use the peeler to make carrot ribbons, then slice the ribbons into long thin strips to make noodles (or use a julienne peeler or spiralizer if you have one). Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the choi sum. Add it to a mixing bowl with the carrot noodles, then add the rice to the bowl when it's cooked.
5. Squeeze half of the orange juice into a small bowl and whisk in the 2 tsp of cornflour. Add the remaining orange juice to a saucepan with the tamari, rice wine vinegar, tomato purée, honey and 50ml water. Place it on a medium heat, bring it to a simmer then add the cornflour mix. Simmer for another 1-2 mins, until it thickens into a sauce.
6. Finely slice the chilli. Add the rice and veg mix to serving plates and the baked monkfish alongside it. Generously drizzle over the sauce then garnish with the sliced chilli.