This recipe serves 2.
4 oz baby spinach leaves
2 vine ripened tomatoes, sliced
15 fl oz water
1 bay leaf
1/2 inch ginger root, peeled
1 stalk lemon grass
2 cloves garlic, peeled
1 Kaffir lime leaf, or juice of 1 lime
1 Tbs fresh miso paste
7 oz piece monkfish
handful fresh tarragon
2 tsp olive oil

Arrange spinach and tomatoes on serving plate. Bring water to boil with bay leaf, ginger, lemon grass, garlic, Kaffir lime leaf and miso paste. Boil 5 minutes then reduce to simmer. Poach fish in the liquid for 4 minutes or until firm. Remove fish and keep warm. Boil liquid until reduced by half. Strain into small bowl, add tarragon and oil, blitz until smooth with small hand held blender. Place fish on spinach and tomatoes, spoon over sauce and serve.