Garlic Monkfish

Name: Garlic Monkfish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1250g Monkfish; 300g Green garlic; Some ginger; 15g chili; 6g salt; 2 spoons Braised Soy Sauce; 1 spoon Steamed fish drum oil; 1/2 spoon Sugar; 3 spoons Cooking Wine; 1 spoon Pepper oil

by Wei AND Lan

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Monkfish is not very popular in the domestic market, even many people do not know it, but it is very popular abroad, and it has become another fish ingredient for many people besides cod. In fact, monkfish is very delicious, and the price is not high, economical fish Kind, its skin contains very high collagen, ladies know it!
Koreans like skinned monkfish, while Europeans like to peel and cut them into pieces. Personally, I prefer skinned fish. It is not only good for beauty, but the meat is also very tender. Hehe"

Garlic Monkfish

1. Cut monkfish into pieces (can be cut with kitchen scissors) and wash

2. After the water in the pot is boiled, put the fish fillets in the blanching water. When the fish fillets turn from red to white, remove the water and drain.

3. Sit in the pot to get the oil, add a little more oil than usual for cooking the same amount of vegetable oil, pour in the pepper oil, if you have pepper in the house, add the pepper to the fragrant and remove the pepper. My pepper is fried in oil, so I put pepper oil

4. Add the green garlic roots, ginger slices, and chili to fragrant, stir-fry the monkfish in the pan for a while, add braised soy sauce, salt, sugar, cooking wine, steamed fish oil, add the amount of water that will be frothed over the fish slices, and cover the pot. Bring to a boil, simmer until the amount of water is enough to collect the juice

5. Add the remaining part of the green garlic, stir fry quickly, wait until the green garlic leaves change color, soften, and come out of the pot when the aroma is released

6. Serve

Tips:
Do not be polite to cut the monkang fish. Cut them into larger pieces. The seafood will shrink severely after blanching, especially for fish with high water content such as monkfish. Of course, this has nothing to do with the freshness of the fish. The moisture content Gaoben is the characteristic of aquatic products, so don't be polite, cut a bit bigger. 8～10cm piece like this.
Fish should not be over-stir-fried, because the meat is tender and not beautiful when it is broken.