Spicy Steamed Monkfish
How to make Spicy Steamed Monkfish – a perfect dish to relieve stress when you crave a spicy, savory flavor!
Ingredients
Main ingredients
- Cleaned Monkfish 300 g
- Bean Sprouts (for steaming) 150 g
- Water Dropwort 30 g
- Green Onion 20 g
- Anchovy Broth 100 ml
- Starch Water (1:1 starch:water) 2 tbsp
Seasonings/Sauce
- Red Pepper Flakes 4 tbsp
- Soy Sauce 2.25 tbsp
- Minced Garlic 1 tbsp
- Cooking Wine 1 tbsp
- Sugar 0.25 tbsp
- Ginger Powder 0.25 tsp
- Sesame Oil 0.25 tbsp
- Black Pepper 0.25 tsp
Nutrition summary
Carbohydrates
18 g
20%
Protein
48 g
53%
Fat
11 g
27%
Cooking steps
-
1
Wash the monkfish thoroughly and blanch it in boiling water with 1 tablespoon of cooking wine for 2 minutes to remove impurities.
-
2
Add 100ml anchovy broth and the seasoning mix (red pepper flakes, soy sauce, garlic, etc.) to a pan. Bring to a boil over medium heat.
-
3
When the sauce is boiling, add the prepped monkfish and stir for 3 minutes over medium-high heat to allow the flavors to soak in.
-
4
Cover the monkfish with bean sprouts and close the lid. Steam over high heat for 2 minutes until the bean sprouts are crisp.
-
5
Once the bean sprouts are slightly wilted, add green onion and water dropwort, then gradually pour in the starch water. Quickly toss everything until the sauce thickens.
-
6
Turn off the heat, drizzle sesame oil for aroma, finish plating, and serve.
