Spicy braised monkfish
- September 2018
- Serves 4
- Hands-on time 20 min, simmering time 30 min
Monkfish is often compared to lobster meat – it has the same kind of meaty, white flesh.
This quick spicy braise, from Caroline Hwang’s new cookbook, Korean Food Made Easy, is served with noodles and is one of the most popular dishes served in Korea.
- 700g monkfish, skinned and cut into 5cm chunks
- 1 tablespoon crushed garlic
- 1 teaspoon grated ginger
- 1 small courgette (zucchini), sliced into half moons
- 100g soya bean sprouts
- 4 tablespoons chopped parsley
- 2 spring onions, chopped into 4cm batons
- 3 tablespoons gochugaru (dried red pepper flakes)
- salt and ground black pepper
- 2 tablespoons sake
- 1 teaspoon mirin
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 300g sweet potato noodles
- Season the monkfish with salt and pepper. Combine the sake, garlic, ginger, gochugaru, mirin, soy sauce and sesame oil in a small bowl.
- Heat a medium, deep frying pan over a medium-high heat. Add 120ml water and the gochugaru mixture.
- Add the remaining ingredients to the pan and cover. Reduce to a simmer and cook for 15–20 minutes until the fish is cooked through.
Sweet potato noodles can be found in most good Asian stores, but you can substitute with vermicelli if they can’t be found.
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