Wok-cooked Monkfish With Sesame Soy Sauce
This delicious Monkfish Stir-Fry is a perfect blend of flavors and textures. The tender monkfish is seasoned and cooked to perfection, then coated in a savory sauce infused with garlic, ginger, and chilli. The dish is garnished with fresh spring onions and coriander for a burst of freshness. Serve this flavorful stir-fry over steamed rice or wholewheat noodles alongside a side of vibrant steamed asparagus and broccoli for a complete and satisfying meal. Enjoy the delightful combination of seafood and Asian-inspired flavors in every bite!
— Constant Cookbook
Ingredients
- 2 monkfish
- salt and ground white pepper
- 3 tbsp groundnut oil
- 4 cloves garlic
- 2.5cm/1in piece fresh root ginger
- 1 red chilli
- 1 tbsp of Shaoxing rice wine
- 4-5 tbsp light soy sauce
- 2 tbsp toasted sesame oil
- 2 spring onions
- 1 tbsp chopped fresh coriander
- steamed rice or wholewheat noodles
- steamed asparagus
- steamed broccoli
Instructions
- Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces.
- Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.
- Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork.
- Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly.
- To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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