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
Roast Monkfish With Garlic And Chilli Sauces
Click here to read the whole recipe:
#Roast #Monkfish #Recipe
After you try this monkfish recipe you will instantly fall in love with the fish which can be described as ugly with its huge head and gaping mouth. Its excellent flesh more than compensates for its disconcerting appearance. These monkfish fillets are roasted whole, then sliced to serve hot or at room temperature with two pungent sauces.
???? Stir Fried Monkfish with Chilli, Lemongrass & Lime Leaf ????????️???? #shorts #thaifood #seafoodrecipe
Brace your taste buds for a clip from our upcoming Thai inspired monkfish recipe an explosion of flavors with our Stir-Fried Monkfish recipe! In this video, we'll guide you through the vibrant world of Thai cuisine, as we combine succulent monkfish with spicy chilli, fragrant lemongrass, and zesty lime leaf. Watch as the ingredients sizzle and dance together in the wok, creating a dish that is both aromatic and mouthwatering. Don't miss out on this culinary adventure that will transport you to the streets of Thailand! ????️????????
______________
Full video on our channel -
Follow us on Instagram:
#stirfry
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:
Facebook:
Chinese Healthy Recipes:
Traditional Chinese Recipes:
Chinese Delight:
Chinese Stir-Fry Recipes:
Popular Chinese Recipes:
Chinese Vegetarian Recipes:
New Asian Recipes:
Chinese Tasty Cuisine:
Quick & Easy Chinese Recipes:
Chinese Rice & Noodle Recipes:
Chinese Fish & Seafood Recipes:
Chinese Spicy Recipes:
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
Thanks for watching, if you would like my latest recipes, you can subscribe, it's free, and you'll be kept up-to-date with all my Asian recipes:
YouTube:
Facebook:
Chinese Beef Recipes:
Chinese Chicken Recipes:
Chinese Pork Recipes:
Chinese Lamb Recipes:
Chinese Vegetarian Recipes:
Chinese Rice & Noodles Recipes:
Chinese Fish & Seafood Recipes:
Chinese Soup & Salad Recipes:
Chinese Stir-Fry Recipes:
Chinese Dumplings & Bread Recipes:
Chinese Healthy Recipes:
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.
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.
______________
Follow us on Instagram:
#W2Kitchen #stirfry #thaifood