Toss the monkfish chunks in cornflour and season with salt and pepper.
Heat 15ml oil in a wok and fry the monkfish until crisp on all sides.
Drain the monkfish on kitchen paper.
Blend pineapple, pineapple juice, soy sauce, lime juice, and rice wine until smooth.
Heat the remaining 15ml oil in the wok and sauté ginger, most of the chilli, and spring onions for 1 minute.
Pour the blended sauce into the wok and cook for 2 minutes.
Return the monkfish to the pan and stir to coat.
Heat a deep fat fryer to 160°C.
Shred the cabbage leaves and fry for 1 minute until crisp.
Drain cabbage on kitchen paper and season with sugar and sea salt.
Serve monkfish topped with cabbage, shaved scallop roe, and remaining aromatics.