Home-style Braised Monkfish

Name: Home-style Braised Monkfish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A Monkfish; A paragraph shallot; Some ginger; Some garlic; A tablespoon olive oil; Some Soy sauce; a little Sugar; Some Cooking Wine

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Monkfish is a kind of deep-sea fish, they are found in the temperate oceans of the world at a depth of 50 meters to 100 meters. Some people call it "sea ghost fish" because of its unique appearance. Monkfish is edible and its flesh is rich in gums. Monkang fish liver is delicious and is called "Foie Gras in the Sea". Because it is ugly, it has never been eaten; recently someone has been saying how delicious monkfish is, and its ears are about to wear out.

Ingredients

A Monkfish
A paragraph Shallot
Some Ginger
Some Garlic
A tablespoon Olive Oil
Some Soy Sauce
a little Sugar
Some Cooking Wine

Home-style Braised Monkfish

1. This is the monkfish, ugly and grinning. The stall owners usually shave their stomachs to remove the intestines and keep the fish livers.

2. Wash the monkfish and cut off the teeth on the mouth with scissors to avoid problems when eating

3. Cut the cleaned monkfish into pieces, soak it in green onion, ginger and cooking wine

4. Boil a pot of boiling water first, add monkfish to blanching water, remove the fishy smell of monkfish, remove and set aside

5. In a separate wok, add vegetable oil to heat, add scallion, ginger, garlic and explode the aroma

6. Put light soy sauce, dark soy sauce, sugar, water to boil

7. Add monkfish, add appropriate amount of cooking wine, bring to a boil on high heat, turn to low heat and simmer for ten minutes

8. Put it on the plate and eat it. The monkfish has no hard bones, the fish is very tender, and the bones are soft like boss fish.

Tips:
When the monkfish is cleaned, it is sticky and slippery. Be careful not to get scratched by the teeth

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