BRAISED FILLET OF MONKFISH WITH SPRING ONIONS

2 tbsp corn oil, divided use
1/4 tsp red pepper flakes
1/4 cup sliced shallots
1 cup scallions, sliced, divided use
4 monkfish fillets
2 cups roughly chopped oyster mushrooms
3/4 cup thinly sliced fennel bulb
1 cup fish stock
1/4 cup sauternes wine
1 lb snow peas
2 tsp arrowroot
1 tsp water
1 tsp low-salt soy sauce
freshly ground black pepper (to taste)

Oil bottom of a skillet with 1 Tbsp of the oil. Layer with the red pepper flakes, shallots, and 1/4 cup of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the mushrooms, fennel, stock, wine, and remaining scallions.

Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes.

Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water.

Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm.

Reduce liquid in pan to 1/2 cup. Dissolve arrowrrot in 1 tsp water; whisk into the pan. Spoon sauce over fish.

Heat remaining 1 tbsp oil in another skillet. Saute snow peas in it. Add soy sauce and black pepper. Serve with the fish.