Monkfish Vietnamese style

Monkfish was under $8 per pound today at Conneley's. I bought about a pound and three quarters to feed me, Eric, Don, and Duncan -- and then realized that Lee might be arriving as well. I added shrimp (I try to keep a few pounds in my freezer), and they were a good addition.
When I think of monkfish I think of that wonderful picture of Julia Child holding what looks something like a huge oil spill. She is holding the fish above her head with one hand; its head is resting on the floor. It is surely ugly!
Monkfish have the consistency of lobsters and very little flavor. I looked up how Julia cooks them, but decided to use Vietnamese flavors and preparation. Here goes (it was good, of course, otherwise I wouldn't bother you with it):
Use a large, flat pan (I used a wok, but think my paella pan would have worked better). Warm up olive oil (1/3 cup?) and saute one chopped onion, 2 or 3 minced cloves of garlic, and a good bit of chopped ginger. Add about one half small head of white cabbage, shredded, and mix around with the other stuff. I also added chopped brocolli stems and some shrimp.
Cut the monkfish into serving size pieces and place them in a mixing bowl. Add fish sauce, lemon and lime juice, soy sauce, and a bit of hot sesame oil. I would have added plain sesame oil as well, but I've run out. Mix this and let the monkfish marinate briefly. Then add the fish to the cabbage mixture, burying each piece of fish in the cabbage. Turn the ingredients over several times as you cook them on medium to high heat. Child says to make sure they cook through but not so long as to begin to fall apart. I think it took about 10 minutes.
I served it with brocolli and pasta.