Wok-Cooked Monkfish With Sesame Soy Sauce
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
41
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Groundnut Oil4 cloves
Garlic (crushed and finely chopped)5 tbsps
Light Soy Sauce2 tbsps
Toasted Sesame OilDirections:
1
Heat some groundnut oil in a large wok over high heat
2
Add the fish to the wok, pressing lightly on the fillets as they cook
3
Cook for 3 to 4 minutes
4
Turn the heat down to medium
5
Turn the fish over and sprinkle the garlic, ginger and chile over the fillets
6
Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks
7
Season the fish with the soy sauce and sesame oil
8
Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly
9
To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using