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
Sizzling Monkfish with an Abundance of Dry Chili Flakes | Experience the Spiciest Korean Food
: Indulge in an electrifying culinary adventure with our Monkfish dish, tantalizingly infused with an abundance of dry chili flakes, delivering a fiery explosion of flavors. This traditional Korean specialty promises an intense heat that ignites the taste buds, offering an unforgettable gastronomic experience for spice enthusiasts seeking the pinnacle of Korean cuisine's spiciness. Discover the ultimate heat sensation and bold flavors in every bite with our irresistibly spicy Monkfish dish.
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 Roast Monkfish | Jack Stein
Today's recipe uses one of Jack Stein's favourite fish - Monkfish. As it's a very meaty fish, it works well being roasted or cooked into curries and other sauces. Using crushed potatoes, watercress and a very simple balsamic dressing, Jack cooks up a simple and effective roasted monkfish recipe.
find more recipes online, and buy fresh fish at: rickstein.com
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.
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Stir Fried Monkfish with Chilli, Lemongrass & Lime Leaf
This dish epitomises the benefits of stir-frying. It’s easy. It’s fast. The monkfish takes on a lot of different flavours at different stages of cooking. In this case, we are introducing some Thai-inspired flavours with different chillies for a kick, some lemongrass and some lime leaves for balance and brightness. This is definitely a summer dish.
0:00 - Intro
0:11 - Preparing the Monkfish For Stir Frying
0:43 - Stir Frying the Monkfish
1:14 - Why You Shouldn't Toss the Wok In the Beginning
1:54 - How to Speed Up the Browning
2:32 - Deglazing with Maotai
2:42 - Adding Soy Sauce
2:51 - Finishing with Chilli, Lemongrass & Lime Leaf
3:13 - Plating
I saw someone cooking something similar on Instagram the other day, and I thought I had to cook this dish. I used monkfish today, but you can use any meaty fish, or even lobster.
*Ingredients*
Monkfish fillet - diced, just enough to form one layer in the pan (otherwise cook them in batches) Lemongrass - thinly sliced Bird’s eye chilli - thinly sliced
Jalapeño pepper - thinly sliced (You can use any red and green combination you desire.)
Lime leaf - about 5 (fresh or frozen)
Light soy sauce
Maotai (or any neutral spirit, such as vodka)
Vegetable oil
Salt
*Directions*
1. If time permits, before dicing it, salt the monkfish on both sides 30 minutes before cooking, then drain off any liquid and pat dry with kitchen towels.
2. Add vegetable oil to the pan or wok at high heat (induction 9). Once the oil starts to shimmer, add the monkfish (season with salt if you skipped step 1) and cook until browned on all sides.
3. Add a dash of spirit to deglaze the pan. Lower the heat to medium (induction 6) and add a dash of light soy sauce. Mix until even.
4. Add the lemongrass, bird’s eye chilli, and jalapeno peppers and stir to mix.
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How to : Steamed Monkfish w/ Chili + Garlic + Lime Sauce
STEAMED MONKFISH W/ CHILI +
GARLIC + LIME SAUCE
INGREDIENTS:
Monkfish, I'm using 2 fishes
Lemongrass
SAUCE INGREDIENTS:
Thai chili
Garlic, mixture of miced and sliced garlic
Lime juice & lime sliced
Cilantro
Chicken stock
Fish sauce
Simple syrup
Pickle garlic juice
Msg