Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spicy sour monkfish stew. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This spicy stew recipe is a hearty and nutritious dish. Add the baby spinach leaves and stir through until wilted. The Best Monkfish Stew Recipes on Yummly
Spicy sour monkfish stew is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Spicy sour monkfish stew is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook spicy sour monkfish stew using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spicy sour monkfish stew:
- Get 3 tbsp veg oil
- Make ready 2 stalks lemongrass (bruised)
- Get 1 tbsp lemongrass puree (or thinly sliced)
- Prepare 1 tsp sea salt
- Prepare 1 tsp brown sugar
- Take 3 tbsp tamarind paste
- Get 800 g monkfish, roughly cut
- Prepare 10 okra (cuts both end)
- Prepare 10 cherry tomatoes
- Prepare 4 sprigs thai basil leaves
- Take –paste—
- Make ready 10 dried chillies (soaked in boiling water for 10 mins)
- Prepare 1 medium union
- Take 1 shallot
- Prepare 3 cloves garlic
- Make ready 2.5 cm ginger
- Get 2 tsp turmeric powder
- Get 1 tsp shrimp paste
- Prepare –
The white flesh fish is tender, and the crunchy soybean sprouts nicely complement the fish with a. Agujjim (or agwijjim) is monkfish braised in a red spicy sauce with kongnamul (soybean sprouts). Actually, it's a variation of haemul jjim (spicy braised. The stew is a little bit spicy, a little sweet, and has dozens of variations.
Instructions to make Spicy sour monkfish stew:
- Blend the paste ingredients and set aside.
- Preheat a saucepan over medium heat. Add oil and cook the lemongrass and puree until fragrant.
- Add the paste then reduce the heat to low and cook for 2 mins. Stirring occasionally.
- Add the salt, brown sugar, tamarind and cook for a min.
- Add fish, okra cherry tomatoes in.
- Add 800ml water bring it to boil, then reduce the heat to low, simmer until fish is cooked.
- Serve with rice.
Any number of types of fish can be used, including cod, red snapper, halibut, yellow croaker, corvina, sea bass or pollack. Stews (you'll recognize them by the suffix "-jjigae") are generally cooked quickly, bringing together a panopoly of ingredients, whereas Korean soups (with the suffix "-guk" or "-tang") are brothy, spartan, and cooked for hours—or even days. Both are meant to be eaten with rice on the side. Recipe courtesy of The Fishermen's Wives of Gloucester. Before serving, discard any mussels that remain closed.
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