Cut the papaya in half, remove the seeds inside with a soup spoon, scoop out the fruit and chop the pulp very finely.
Make a salad dressing with sesame oil, vegetable oil, the light soy sauce and the lime juice.
Cut the peppers and the young onion into fine rings and add to the salad dressing form. Season this with salt and pepper and a pinch of sugar.
Heat a little vegetable oil in a frying pan and add the monkfish. After about 2 minutes, turn the fish to the other side and add the pressed garlic, fresh ginger, salt and pepper to the medallions. Extinguish the fish with lime juice and cook until done, turning several times.
Arrange the monkfish on a plate and add the papaya salsa on top.
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