Fish is traditionally eaten on Chinese New Year because the Mandarin word for fish is 'Yu' and during the festival there is a phrase called 'Nian nian you yu', which translates as 'Every year you have abundance' - whether it's wealth, luck, happiness, good health or all of the above! In addition to the usual 'Gong xi fa cai' (wishing good fortune), this is a popular phrase. The Chinese serve the fish whole, as it symbolises unity and 'completeness'. When using fillets, the 'incompleteness' can be compensated for by serving uncut whole wheat noodles (uncut noodles symbolise longevity) with a soy, sesame and spring onion sauce to drizzle over the dish.
Recipe courtesy of Ching-He Huang
Wok-Cooked Monkfish with Sesame Soy Sauce
Total:
28 min
Active:
20 min
Yield:
2 servings
Level:
Intermediate
Total:
28 min
Active:
20 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 3 tablespoons groundnut oil
  • 2 (12-ounce) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets* 
  • 4 cloves garlic, crushed and finely chopped 
  • 1 (1-inch) piece fresh ginger, peeled and finely chopped 
  • 1 medium red chile, seeded and finely chopped 
  • 4 to 5 tablespoons light soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 spring onions (green), sliced into thin strips
  • 1 tablespoon coarsely chopped fresh cilantro leaves
  • Serving suggestion: Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles

Directions

Heat some groundnut oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium. 

Turn the fish over and sprinkle the garlic, ginger and chile over the fillets. 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. 

Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly. 

To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using.

Cook's Note

Cod is a great alternative to monkfish in this recipe, but keep the skin on and cook skin-side down first until crisp and golden. Ensure when buying cod though it comes from sustainable sources.

Categories:

IDEAS YOU'LL LOVE

Monkfish with Almond Sauce

Recipe courtesy of Mario Batali

Sweet n' Sour Monkfish

Monkfish Court Bouillon

Recipe courtesy of Emeril Lagasse

Monkfish Tails Piperade

Recipe courtesy of Emeril Lagasse

Monkfish and Mash Potatoes

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here