Wok-Cooked Monkfish with Sesame Soy Sauce

Photo: Wok-Cooked Monkfish with Sesame Soy Sauce

TOTAL TIME: 28 min
Prep: 20 min
Inactive Prep: --
Cook: 8 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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

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.

Cooks 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

1

Newest Ratings and Reviews

Read all 2 reviews

  • on May 06, 2013

    Flag

    Not only is the picture incorrect, the ingredients listed, and description are a culmination of the first fish recipe and the one this is supposed to be.... Please correct.

    6 pieces of monkfish
    capful of shao xing rice wine
    5 or 6 glugs of light soy sauce
    finely chopped chili, garlic and ginger
    rough chopped spring onion, coriander and chives


    The actual dish shows 6 pieces of monkfish, placed in a wok with 2 tbs corn oil. Add the capful of shao xing rice wine, add several glugs of the light soy sauce, and while this is cooking, (approx 5 minutes per side add some of the ginger, garlic, chili mix. Turn over at the 5 minute mark. When the fish is opaque, approx 10 minutes, turn off the wok, add the rough chopped cilantro, spring onions and chives, and allow to wilt in the heat. Serve with pre-cooked broccoli and asparagus. Also Thai Fragrant rice which she added a light drizzle of sesame oil, chives and spring onions.... yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 10, 2012

    Flag

    This is the wrong photo for the monkfish dish. This was a steamed whole sea bass cooked first in a steamer and finished in the wok. It was the first dish cooked for the show. The recipe for this dish is not given - only the photo.

    Jim in So Calif

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How