Monkfish with Korean Aubergines - James Martin Chef

Ingredients

• 8 x 50g monkfish slices
• 25ml olive oil
• Salt and pepper
• 1 lime, juice only
• 600g aubergines
• 1 x 5 cm piece of ginger, grated
• 2 teaspoons sesame oil
• 4 tablespoons soy sauce
• 20g cornflour
• Vegetable oil for frying
• 1 x 5cm piece ginger grated
• 4 garlic cloves, chopped
• ½ green chilli, chopped
• 2 tablespoons gochujang chilli paste
• 1 lime, juice
• 1 tablespoon lime zest
• 4 spring onions, sliced
• 3 tablespoons brown soft sugar
• 2 tablespoons mint, chopped
• 2 tablespoons coriander, chopped
• 1 tablespoon of black sesame seeds
• 1 tablespoon of white sesame seeds
• 3 spring onions, sliced