Wok-Cooked Monkfish with Sesame Soy Sauce

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3 tablespoons groundnut oil

2 (12-ounce) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets* 

4 cloves garlic, crushed and finely chopped 

1 (1-inch) piece fresh ginger, peeled and finely chopped 

1 medium red chile, seeded and finely chopped 

4 to 5 tablespoons light soy sauce

2 tablespoons toasted sesame oil

2 spring onions (green), sliced into thin strips

1 tablespoon coarsely chopped fresh cilantro leaves

Serving suggestion: Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles