SERVES 2-3
1 lb 6 oz monkfish fillets
1 sheet dried kelp
2 tbsp vegetable oil
1 1oz soya beansprouts
7 tbsp cornstarch
4 oz watercress or korean minari,chopped
1/2 leek sliced
1 green chili, seeded and sliced
1 red chili, sedeed and sliced
1 tbsp sesame oil
salt and ground black pepper
1 1/2 tsp sesame seeds, to garnish
FOR THE SAUCE
6 tbsp Korean chili powder
2 garlic cloves,crushed
1 tsp grated fresh root ginger
2 tbsp sugar
1 tbsp sake or mirin
1 tbsp rice vinegar
1 tsp cider vinegar
1. Cut the monkfish into 2 in strips. Sprinkle with a little salt and leave to stand for 2 hours.
2. For the sauce, mix the chili powder, crushed garlic, grated ginger, sugar, sake or mirin, rice vinegar and cider vinegar in a pitcher. Add a little salt and pepper
and mix the ingredients well. Set aside to allow the flavours to mingle.
3. Bring 1 1/4 cups water to the boil in a pan and add the dried kelp. Reduce the heat a little and cook for 10 minutes. Then you need to strain and reserve the stock,discarding the kelp.
4. Heat a pan over high heat and add the vegetable oil. Stir fry the monkfish for 2 minutes and add the kelp stock. Simmer for 3 minutes. Add the soya beansprouts and cover. Simmer for 3 more minutes.
5.Mix the cornstarch to a smooth paste with 1/4 cup warm water.Stir the sauce into the fish mixture. Reduce the heat before adding the watercress,leeks,chilis and cornstarch paste. Simmer the mixture gently,stirring, until the sauce is thickened.
6 Spoon the monkfish and sauce on to plates,drizzle with sesame oil and garnish with sesame seeds before serving.
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This post was written by admin on January 27, 2011
