Lime Monkfish & Chilli Sauce (Chinese Cooking Channel)
Lime Monkfish & Chilli Sauce (Chinese Cooking Channel)
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.
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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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 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
The Spring Monkfish Box | Stein's at Home | Rick Stein
Watch as Rick introduces you to the latest version of our Stein's at Home monkfish box - perfect for spring with mussels to start, roasted monkfish for main and a light, but very moreish strawberry Eton mess for dessert. Each course couldn't be easier to finish in your kitchen at home.
Find out more and order at rickstein.com
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
Monkfish in a Lime & Chilli Sauce Chinese Style
Monkfish in a Lime & Chilli Sauce Chinese Style
Welcome to Sleaford Chinese Cooking Class. 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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