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
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
Best Monkfish recipe
WOW. what a recipe this is, a very quick, simple, yet fantastic recipe, you will not be disappointed! Monkfish is in season right now, so we should be eating it at every opportunity!
I supply Monkfish, as well as a great selection of other sustainable seafood, to all of my customers at The Conscious Fish Co
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For this recipe you will need:
2x Monkfish Fillets
8x New Potatoes
2x Red Peppers
2x Red Onions
1x Lemon (zest & juice)
Flat Leaf Parsley
Panko Bread Crumbs
Butter (unsalted)
Olive Oil
Green Beans (enough for two)
100g Samphire
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
CHING HE HUANG Chinese Food Made Easy Wok cooked monkfish with sesame soy sauce - The Best Document
CHING HE HUANG Chinese Food Made Easy Chinese Food Made Easy Wok-cooked monkfish with sesame soy sauce Cook this tasty monkfish recipe in less .
CHING HE HUANG Chinese Food Made Easy Singapore-style noodles 新洲米粉 Make this takeaway favourite at home with our quick and easy recipe.
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CHING HE HUANG Chinese Food Made Easy Langoustine and samphire stir fry Try cooking samphire in a different way with this delicious stir-fry recipe.
Entree - Pan Fried Monkfish
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Lime Monkfish & Chilli Sauce - Chinese Style Cooking Recipe
Learn how to cook/make Lime Monkfish & Chilli Sauce
Welcome to Xiao's Chinese 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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