How To make Monkfish Chili
3 lg Turkish bay leaves
1/4 ts Ground cumin
1/4 ts Dried basil, crumbled
1/4 ts Dried marjoram, crumbled
1/4 ts Dried red pepper flakes
1 lg Onion, coarsely chopped
1/3 c Tomato paste
1 3/4 lb Tomatoes, peeled, diced
2 lb Monkfish cut, 1/4 inch dice
1/4 c Chili powder
1 tb Cajun Seafood Magic
1 t Salt
1/4 ts Dried thyme, crumbled
1/4 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
2 tb Vegetable oil
2 Green bell peppers, sliced
2 1/2 c Rich fish stock
2 c Cooked red kidney beans
Combine the first nine ingredients in a small bowl. heat oil in a heavy large saucepan over medium heat. Add onion and cook until translucent, stirring, for about 8 minutes. Mix in the bell peppers and continue to cook for another 3 minutes. Add herb and spice mixture and stir for 5 minutes more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add fish stock and tomatoes, increase heat to boiling. Add beans and return to boil. Reduce heat and simmer until beans are heated through. Add fish and sprinkle with chili powder, cook and stir for about 2 minutes, until fish is almost opaque. Add Seafood Magic, stir, remove from heat, adjust seasoning and serve.
How To make Monkfish Chili's Videos
Monkfish in a Lime & Chilli Sauce Chinese Style
Monkfish in a Lime & Chilli Sauce Chinese Style
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
4 x 115g Monkfish Fillets
50g Cornflour
4 Cloves Garlic (finely chopped)
1 Large Fresh Red Chilli (de-seeded & finely chopped)
2 Tbsp Brown Sugar
Juice of 2 Limes
Zest of 1 Lime
Salt to Taste
Method:
1. Toss the monkfish in cornflour, shake off any excess flour
2. Heat 6 Tbsp oil in the wok over medium heat
3. Place the monkfish in the wok, fry on all sides for 6 – 8 minutes or until brown and cooked through
4. Remove the monkfish from the wok and keep warm
5. Place the garlic and chilli in the same wok, stir-fry for a few seconds
6. Add the sugar, lime juice and zest, 3 Tbsp of water and then bring to the boil
7. Allow to simmer for 2 minutes over low/medium heat
8. Spoon the sauce over the fish, serve hot with rice
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Monkfish With Lime & Chilli Sauce Chinese Style Recipe (by Xiao's Kitchen)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
4 x 115g Monkfish Fillets
50g Cornflour
4 Cloves Garlic (finely chopped)
1 Large Fresh Red Chilli (de-seeded & finely chopped)
2 Tbsp Brown Sugar
Juice of 2 Limes
Zest of 1 Lime
Salt to Taste
Method:
1. Toss the monkfish in cornflour, shake off any excess flour
2. Heat 6 Tbsp oil in the wok over medium heat
3. Place the monkfish in the wok, fry on all sides for 6 – 8 minutes or until brown and cooked through
4. Remove the monkfish from the wok and keep warm
5. Place the garlic and chilli in the same wok, stir-fry for a few seconds
6. Add the sugar, lime juice and zest, 3 Tbsp of water and then bring to the boil
7. Allow to simmer for 2 minutes over low/medium heat
8. Spoon the sauce over the fish, serve hot with rice
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian recipes:
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Watch the Italian Stallion glide around the kitchen like a true champion!
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Lime Monkfish & Chilli Sauce - Chinese Style (Best Chinese Cooking Recipe)
Lime Monkfish & Chilli Sauce - Chinese Style (Best Chinese Cooking Recipe)
Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my new Asian recipes:
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