Spicy sour monkfish stew
Spicy sour monkfish stew

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy sour monkfish stew. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spicy sour monkfish stew is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Spicy sour monkfish stew is something that I have loved my entire life.

The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language. The stew is a little bit spicy, a little sweet, and has dozens of variations. Any number of types of fish can be used, including cod, red snapper, halibut, yellow croaker, corvina, sea bass or pollack.

To begin with this particular recipe, we have to prepare a few components. You can have 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:
  1. Prepare 3 tbsp veg oil
  2. Prepare 2 stalks lemongrass (bruised)
  3. Take 1 tbsp lemongrass puree (or thinly sliced)
  4. Get 1 tsp sea salt
  5. Prepare 1 tsp brown sugar
  6. Get 3 tbsp tamarind paste
  7. Take 800 g monkfish, roughly cut
  8. Prepare 10 okra (cuts both end)
  9. Get 10 cherry tomatoes
  10. Take 4 sprigs thai basil leaves
  11. Get –paste—
  12. Get 10 dried chillies (soaked in boiling water for 10 mins)
  13. Prepare 1 medium union
  14. Take 1 shallot
  15. Make ready 3 cloves garlic
  16. Take 2.5 cm ginger
  17. Take 2 tsp turmeric powder
  18. Get 1 tsp shrimp paste
  19. Get –

One word of warning though: it's very pungent. If you have a violent aversion towards. Stir in the parsley, and season to taste. Divide between bowls and serve hot.

Steps to make Spicy sour monkfish stew:
  1. Blend the paste ingredients and set aside.
  2. Preheat a saucepan over medium heat. Add oil and cook the lemongrass and puree until fragrant.
  3. Add the paste then reduce the heat to low and cook for 2 mins. Stirring occasionally.
  4. Add the salt, brown sugar, tamarind and cook for a min.
  5. Add fish, okra cherry tomatoes in.
  6. Add 800ml water bring it to boil, then reduce the heat to low, simmer until fish is cooked.
  7. Serve with rice.

This recipe is from The Flexible Pescatarian by Jo Pratt. Place the butter into a heavy bottomed frying pan, large enough to fit both pieces of monkfish. Place over a moderately high heat. When the butter begins to foam, season the monkfish all over with salt. Place the fillets gently into the butter and brown well on each side, spooning the hot butter over the top of the fish constantly.

So that’s going to wrap it up with this exceptional food spicy sour monkfish stew recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!