Chinese style braised monkfisk
For 4 persons
- 1kg / 2 lbs / 35 oz. Monkfish fillets
- 2 tbsp Sunflower or Canola oil
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1/2 cup / 4 fl. oz fish or chicken stock
- 4 cloves of garlic (smashed and coarsley chopped)
- 1 tbsp Ginger Finely chopped
- ¼ cup / 2 fl. oz sake
- 1 tsp Corn Starch
Clean any skin or sinews from the monkfish (leaving only white flesh). Cut Monkfish into 1 inch cubes. Add 1 tsp corn starch to the Sake and stir to dissolve.
Cooking
Preheat your Staub Enameled Cast Iron Wok over medium for 5 minutes prior to cooking. Turn heat to medium high for 1 minute. Add frying oil, ginger and garlic to the wok and stirfry for 30 seconds. Add the monkfish and a saute stirring periodically for 2 minutes or until the outside of the fish has turned opaque. Add Fish Stock, Soy Sauce and Rice Vinegar bring to a simmer then turn the heat to low and cover. Let braise for 10 minutes. To finish, uncover and turn the heat to high. Add Sake/Cornstarch mixture and bring to a boil briefly so that the sauce thickens.
Garnish with sliced green onion and serve.
