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.
How To make Monkfish Stir Fry's Videos
Fish Curry Recipe | Spicy Monkfish Curry
South Indian Style fish curry recipe made with monkfish fillets and aromatic creamy curry sauce. One of the best fish curry recipes you can cook everything from scratch in 30 minutes.
Written recipe ▶️
▢500 gram Monkfish fillet About 17.6oz ( Cut into medium bite-size pieces )
▢3-4 Shallot onion Finely chopped
▢1 tbsp Garlic paste Or finely grated garlic
▢½ tbsp Ginger paste Or finely grated ginger
▢1-2 Tomato Finely chopped
▢4-5 Green chilli Cut ½ inch pieces or thin slices
▢handful Coriander Roughly chopped
▢200 ml Coconut milk Full cream/full fat
▢10-12 Curry leaves Optional , see details in note
▢1½ tsp Salt Or adjust salt to taste
▢2 tsp Tamarind paste See details in note
▢2-3 tbsp Oil Vegetable oil or , peanut, canola, etc
▢1 cup Water Warm water
Spices
▢1½ tsp Kashmiri chilli powder See details in note
▢1 tsp Turmeric powder
▢1 tsp Coriander powder
▢1 tsp Garam masala Or choice of curry powder
▢1 tsp Mustard seeds
▢1 tsp Cumin seeds Zeera/Jeera seeds
Instruction
Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
Once it start popping, add chopped shallots and cook until soft and translucent.
Next, add garlic paste and ginger paste and sautee untill brown.
Add the spices and stir it well for a few seconds until fragrant.
Pour the warm water and simmer for 2-3 minutes.
Add the coconut milk and salt to taste.
Place the monkfish and cook until cooked through.
Add tamarind juice and green chillies.
Let it cook for another 1-2 minutes. Turn off the heat and finish with coriander.
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.
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An introduction to Monkfish
Join Jack in The Cornish Fishmonger's Kitchen as he introduces us to Monkfish, Monkfish Tail and the various preparations available.
This fish is perfect for the BBQ, posh dinner party, or just a tasty home cooked supper, having a fine flavour. Top chefs regard this fish as the best!
Monkfish is one of the most versatile fish we have landed here in Cornwall.
When filleted and skinned, one tail produces two cylindrical shaped fillets, ready to be cut into bite sized pieces or larger portions; they can also be cut into steaks, across the bone.
Read more:
Sticky Spiced Monkfish
Sticky Spiced Monkfish
1/2 Onion
3 cloves Garlic
1 finge-sized Ginger
2 Chillies
300 grams Monkfish fillet
3 tsp Salt
2 tsp Black Pepper
3 tbsp Vegetable Oil
1 tbsp Sesame Oil
1 tsp Szechuan Pepper
1 tsp Dried Chilli Flakes
2 Star Anise
1/3 cup Soy Sauce
3 tbsp White Vinegar
1/3 cup Honey (Or more, adjust to taste)
Cooking Time: 20 Minutes
RED VELVET CHEESECAKE
PASTA ALA CARBONARA
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Spaghetti with Monkfish | Rick Stein Recipe
Using a meaty monkfish as the base, with parsley, chopped tomatoes and chilli, Rick shows how to create a simple but tasty Italian meal for two. He also shows how to test a chilli before you add it into your meal, just to help manage the level of spice you are after.
Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
Chilli Miso Monkfish Stew | Waitrose
Silvana Franco makes a warming fish stew, infused with Japanese flavours.
See the full recipe |
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