This stir fried monkfish with Sichuan pepper is not one of the traditional Chinese recipes my father picked up on his travels in Asia and later taught me, but something I created after being reminded of the joys of monkfish in Scotland. But, it owes everything to him. Here the buttery monkfish works perfectly with spiky ginger, elegant star anise and tingly Sichuan pepper. Accompanied by egg fried rice and a side dish of bok choy and sweetcorn.

A delicious recipe for marinaded barbecued monkfish and langoustines with a distinctly Japanese influence—based on robatayaki cooking—to...