Spicy Steamed Monkfish (Agujjim)
Enjoy hearty and spicy Steamed Monkfish at home—perfect when you crave something savory and spicy!
Ingredients
Main ingredients
- prepared monkfish 300 g
- mung bean sprouts (for steaming) 150 g
- water dropwort (minari) 30 g
- green onion 20 g
- water 100 ml
Seasonings/Sauce
- red chili powder 4 tbsp
- soy sauce 2.25 tbsp
- minced garlic 1 tbsp
- cooking wine 1 tbsp
- starch powder 1 tbsp
- sugar 0.25 tbsp
- black pepper 0.25 tsp
- ginger powder 0.25 tsp
Nutrition summary
Carbohydrates
18 g
19%
Protein
52 g
54%
Fat
12 g
28%
Cooking steps
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1
Thoroughly wash the monkfish and blanch it in boiling water with 1 tablespoon of cooking wine for 2 minutes to remove impurities and fishy odor.
-
2
In a pan, mix the specified amounts of red pepper powder, soy sauce, minced garlic, sugar, pepper, and ginger powder to make the sauce in advance.
-
3
In a pot, add 100ml of water, the blanched monkfish, and the prepared sauce. Cover and cook over high heat for 5 minutes so the flavors penetrate the monkfish.
-
4
Add mung bean sprouts on top, cover again, and steam over medium-high heat for 3 minutes until the bean sprouts are just wilted.
-
5
Uncover, pour in the starch slurry to thicken, then add water dropwort (minari) and green onion. Quickly stir-fry over high heat for 1 minute to reduce moisture and finish.
