Monkfish tail has a mild, sweet flavour with a firm texture that holds its shape well during cooking. In this recipe the fish is simply steamed on top of the heated vegetables. Because of the way leeks grow, dirt is found between the layers of the leaves and you should take care to wash the leeks thoroughly. Trim off the rootlets and remove any tough outer leaves, then split the leeks lengthwise and hold under cold running water. Chinese cabbage has a crunchy texture and a faint flavour of mustard that lends itself well to this dish. Serve with mashed or new potatoes sprinkled with ground nutmeg.