How To make Monkfish Stir Fry
1 lb Monkfish -- cut in 1-in cubes
4 Celery
cut diagonally
2 sm Zucchini :
cut in 1/8-in roun
1 md Red pepper thinly sliced
3 Peanut oil
1/4 lb Mushrooms :
quartered
1/4 c Soy sauce
2 Sherry
1/2 c Flour
Heat wok until very hot. Add 2 T peanut oil and coat sides. Let oil heat for a few seconds. Add celery and cook about 3 minutes, stirring occasionally with wooden spoon. When just tender, transfer to platter. Add zucchini to wok and stir fry for 2 to 3 minutes. When tender, transfer to platter with celery. Add onion to wok. When half cooked, add red pepper and cook about 2 minutes, stirring occasionally. Transfer to platter with other vegetables. Next, stir fry mushrooms for 2 to 3 minutes; transfer to platter. Dredge fish in flour. Add 1 T more peanut oil to wok. Heat to very hot. Stir fry fish in 2 to 3 batches. Do not allow cubes of fish to touch each other in wok. Transfer to platter. After fish is cooked and removed from wok, add soy sauce and sherry to wok and mix. Return fish to wok and toss briefly to coat. Next add vegetables to wok and toss briefly to coat with soy mixture and to heat briefly. Serve immediately.
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How To Cook Monkfish With Garlic & Herb Butter
Have you ever wanted to get good at fish recipes, main dish recipes, gourmet recipes, less than 1 hour, pan fry recipes. Well look no further than this educational resource on How To Cook Monkfish With Garlic & Herb Butter. Follow Videojug's professional experts as they guide you through this advice video.
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How to cook: Monkfish Cheeks with White Beans, Tomatoes, Spinach and Chorizo
Jeremy shows us how to make an easy recipe for Monkfish cheeks with a light accompaniment of chorizo, tomato, spinach and cannellini beans.
Ingredients
6 Monkfish cheeks
6 Slices of chorizo
2 Tomatoes
2 Garlic cloves
1 Handful of baby spinach
1 Can of Cannellini beans
1 tbsp Olive oil
1 Handful of flat-leaf parsley, chopped
1 Handful of fresh thyme leaves, chopped
1 tsp smoked paprika
2 tsp of flour
30ml of white wine
Method
Step 1: Finely slice the chorizo and pan fry for a few minutes until the fat runs and it starts to crisp up.
Step 2: Add olive oil to a pan with paprika and garlic, cook gently for a few minutes before adding the white beans, tomatoes and spinach.Stir though some white wine and thyme.
Step 3: Toss monkfish cheeks in seasoned flour and cook in a pan for two minutes on each side. Serve with tomato spinach mixture, garnish with chopped parsley and a squeeze of lemon juice.
Shop Monkfish Cheeks:
#monkfish #seafood #seafoodrecipe #monkfishcheeks #chorizo #fish #seafoodlover #newvideo #youtubevideo #thefishsociety
Pan Fried Monkfish Recipe with Gennaro
Today, Gennaro is back in Jamie's Italian in Greenwich and he is making an absolutely delicious Monkfish dish using some amazing flavours.
Watch the Italian Stallion glide around the kitchen like a true champion!
Bless you all x
How to cook Monkfish Mariniere Style, Delish Fish Recipes, Spanish Fish Recipes, Pescatarian Recipes
MONKFISH MARINIERE
INGREDIENTS (4 People):
800 grs Monkfish cut in big chunks
16 Clams
500 grs Mussels
A handful of Prawns
1 Onion, chopped
2 Ripe Tomatoes, chopped
1 Glass of White Wine
1 Glass of Fish Stock (either freshly made or cube)
2 Spoons of Flour
1/2 Glass of Oil
1 teaspoon of Salt
4/5 threads of Saffron
2 Garlic Cloves, peeled
A bunch of Fresh Parsley, chopped
I do love this recipe for special occasions because it is very fancy, very tasty and doesn't take that long to cook.
It reminds me a lot of back home where we eat an awful amount of shellfish during the festivities and we hover over the dinner table and kitchen counter picking on things that are being prepared or had been served ready for the night ahead.
I made this video on Christmas Eve as I was preparing our dinner on real time. I wanted to show how I'd do it in a normal home environment hence I chose not to speak and just show you as if you were standing next to me. I hope you like it.
And remember: Monkfish Mariniere is always a winner. But it is not chicken dinner.
#monkfish #fishrecipe #spanishrecipes #galiciacalidade
monkfish recipe | mustard sauce | leeks | hasselback potatoes
This monkfish recipe with mustard sauce, leeks and hasselback potatoes dish is easy to prepare but is non the less super tasty. The firm white flesh of the monkfish is perfect for pan frying and pairs perfectly with the tangy mustard sauce and the sweet leeks. Crispy hasselback potatoes finishes it off perfectly.
There is a good tip to enhance the flavour of the monkfish,
Enjoy,
Igor
facebook.com/cannotstopcookingandbaking
recipe
2 monkfish fillets
white fish bones
1 whole leek
8 medium, equal size potatoes
200ml fish stock
150ml white wine
150ml double cream
1 tbsp wholegrain mustard
2 shallots
butter
Vegetable oil
Sea salt ( not fine sea salt), pepper
nutmeg
Rub the monkfish fillets generously with sea salt and wrap in kitchen towel. Brine for 25 a30 mins.
In the meantime, make the hasselbacks.
Rinse of the monkfish fillets with cold water, dab dry.
Lay the potatoes in a wooden spoon to cut them so you can’t cut through them.
Make as many thin slices as possible.
Lay them in a roasting tin.
Rub some vegetable oil in between the cuts with your fingers but not to deep so they don’t break.
Carefully toss in oil with some herbs. Thyme, rosemary, oregano. Season with salt and pepper.
Place in a preheated oven of 190c for 30mins. Brush every 10mins with the hot oil from the roasting tin.
Cut the leak into long strips and put in a casserole with a knob of butter and 100ml water
Add some salt, pepper and a bit of nutmeg.
Place a lid on the casserole and braised them on low heat until soft (10mins)
There will be some juice in the leeks. Drain it and keep it. Keep the leeks warm.
Now you can make the sauce.
Fine dice the shallots and sweat them in a knob of butter for 3 minutes.
Add the fish stock, white wine, leek juice and reduce by half.
Add the cream and the wholegrain mustard and simmer for a couple of minutes until thickened.
Heat a frying pan with a knob of butter and a dash of oil.
Season the monkfish fillets with pepper. No more salt.
Fry on both sides for about 4 mins until golden brown.
Enjoy,