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
Kevin Dundon recipe: Pan Fried Monkfish
RTE chef, Kevin Dundon, shows you how to make pan fried monkfish with braised leeks and saffron cream. This fish recipe is a delicious option to have for either a quick supper or for a simple dinner party.
monkfish recipe | mustard sauce | leeks | hasselback potatoes
This monkfish recipe with mustard sauce, leeks and hasselback potatoes dish is easy to prepare but is non the less super tasty. The firm white flesh of the monkfish is perfect for pan frying and pairs perfectly with the tangy mustard sauce and the sweet leeks. Crispy hasselback potatoes finishes it off perfectly.
There is a good tip to enhance the flavour of the monkfish,
Enjoy,
Igor
facebook.com/cannotstopcookingandbaking
recipe
2 monkfish fillets
white fish bones
1 whole leek
8 medium, equal size potatoes
200ml fish stock
150ml white wine
150ml double cream
1 tbsp wholegrain mustard
2 shallots
butter
Vegetable oil
Sea salt ( not fine sea salt), pepper
nutmeg
Rub the monkfish fillets generously with sea salt and wrap in kitchen towel. Brine for 25 a30 mins.
In the meantime, make the hasselbacks.
Rinse of the monkfish fillets with cold water, dab dry.
Lay the potatoes in a wooden spoon to cut them so you can’t cut through them.
Make as many thin slices as possible.
Lay them in a roasting tin.
Rub some vegetable oil in between the cuts with your fingers but not to deep so they don’t break.
Carefully toss in oil with some herbs. Thyme, rosemary, oregano. Season with salt and pepper.
Place in a preheated oven of 190c for 30mins. Brush every 10mins with the hot oil from the roasting tin.
Cut the leak into long strips and put in a casserole with a knob of butter and 100ml water
Add some salt, pepper and a bit of nutmeg.
Place a lid on the casserole and braised them on low heat until soft (10mins)
There will be some juice in the leeks. Drain it and keep it. Keep the leeks warm.
Now you can make the sauce.
Fine dice the shallots and sweat them in a knob of butter for 3 minutes.
Add the fish stock, white wine, leek juice and reduce by half.
Add the cream and the wholegrain mustard and simmer for a couple of minutes until thickened.
Heat a frying pan with a knob of butter and a dash of oil.
Season the monkfish fillets with pepper. No more salt.
Fry on both sides for about 4 mins until golden brown.
Enjoy,
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
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 on the Bone ???? | Side Hustle
Lightly spiced monkfish tail.
Tips on fish prep.
Key her is to get good colour on the fish, cook slowly and allow it to rest after cooking.
Chinese Chilli Monkfish & Lime (Asian Style Cooking Recipe)
Chinese Chilli Monkfish & Lime (Asian Style Cooking Recipe)
Welcome to Xiao's 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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