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Steamed Monkfish with Sizzling Chile Oil

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


Steam fish in wok or steamer 10 to 14 minutes, until opaque in center. Just before fish is done, warm peanut oil in small saucepan over medium heat about 3 minutes. Stir in scallions, ginger, garlic, chiles, sesame oil and salt. Cook 30 seconds. Remove from heat and stir in soy sauce. When fish is done, transfer to serving plates. Drizzle with sizzling oil and serve hot.


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