Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spiced monkfish. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Spiced monkfish is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Spiced monkfish is something that I’ve loved my entire life. They’re fine and they look wonderful.
The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
To get started with this recipe, we must prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spiced monkfish:
- Make ready 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Prepare 1 tsp Korean chili powder
- Prepare 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Get 1/2 tsp fine salt
- Get 1 shallot, finely diced
- Prepare 2 cm ginger root, peeled and chopped into small matchsticks
- Take 2 tbsp. butter
- Take 1 pinch saffron
- Prepare about 50ml chicken stock made with a stock cube or fresh
- Make ready 2 tbsp. crème fraiche
- Prepare 1 little chopped parsley
Sprinkle over the cashews and curry leaves. Whilst salmon, cod and seabass are go-to fishes for many people, I do like to try and use a good variety of fish in my cooking and choosing fish from British shores, whenever I can. Try Gino's delicious monkfish dish - it will leave your mouth tingling! Catch up with Let's Do Lunch on ITV Player.
Steps to make Spiced monkfish:
- Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with salt, chill for at least half an hour then rinse off the salt and pat dry.
- Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
- Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over.
- Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice.
Remove them from the pan and baste in the warm butter and a squeeze of lemon juice. Dust the monkfish fillets in the remaining spice mixture. Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil. Remove from the oven, place on the hob, and add the butter, water and a squeeze of lemon juice.
So that’s going to wrap this up for this special food spiced monkfish recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
