Drain all the vegetables from the water using paper towels.
Cut each monkfish tail into 3 pieces, salt to taste, and pan-fry with a dash of oil until the monkfish is golden and juicy. Season with Hangshin Sauce(Jang for Work) and cook for another minute. Remove from heat.
In a saucepan, mix the tree-ear mushrooms, wakame algae, slices of baby zucchini and bean sprouts. Add a little bit of Hangshin Sauce(Jang for Work), heat, remove from the flame and then add the green onion slices.
On a heated plate, arrange the three pieces of monkfish as shown in the photograph above. Distribute the salad over the monkfish, and place a basil leaf on top.
Finish by dressing the plate with a dash of Hangshin Sauce(Jang for Work) vinaigrette.