Tofu Stewed Monkfish

Tofu Stewed Monkfish

by Mingyue Dance Tsing Yi

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

This year's New Year's Eve dishes are healthy and nutritious, and they are all stews. Haha~ The monkfish is also called "devil fish, toad fish, old head fish, angler fish, stammer, ugly, sea ghost fish, etc." because of its unique appearance. It is a kind of deep-sea fish. They are found throughout the temperate zone of the world. The bottom of the ocean from 50 meters to 100 meters deep. The meat is rich in gums. Monkang fish liver is delicious and is called "Foie Gras in the Sea".
In the Edo period of Japan, monkfish was the most advanced tribute, with the reputation of "eating Ankang in the east and fugu in the west". In addition to low-fat and low-calorie fish, fish is also rich in vitamins A, D, E, etc. 100 grams of fish meat contains 0.8 grams of fat and only 87 calories. It is rich in nutrients and low in cholesterol. It has the effects of maintaining eyesight, treating coughs, and preventing liver diseases. It has anti-oxidant effect, and the colloid contained in it is a supplement for modern women's beauty and health care.
The back skin, belly skin and scalp of monkfish are processed into finished products with the reputation of "Sea Cucumber". There are two side-by-side cylindrical muscles at the junction of the monkfish's head and spine, which is called "Dangui Rou". After being dried, it has the reputation of "sai scallop".
The deep-sea fish smell is very heavy and there is mucus on the surface, so I made it spicy, which reduces the fishy smell.

Tofu Stewed Monkfish

1. Cut tofu into cubes, soak wild pepper and cut into small pieces

Tofu Stewed Monkfish recipe

2. Wash monkfish (it was killed when I bought it) and chop it into small pieces

Tofu Stewed Monkfish recipe

3. Put clean water in the pot, cook the chopped monkfish, cooking wine, green onion and ginger on high heat for 2-3 minutes (cold water in the pot, boil the bleeding water)

Tofu Stewed Monkfish recipe

4. Put oil in the pot, add dried Chinese pepper, stir-fry on low heat until browned, remove, add spicy sauce (or Pixian bean paste), stir fry for red oil

Tofu Stewed Monkfish recipe

5. Add green onion, ginger, garlic and green and red peppers (you can also use dried peppers directly), and fry them to create a fragrance

Tofu Stewed Monkfish recipe

6. Pour in water, add salt, chicken powder, cooking wine, white pepper to taste (the water should be able to spread over the fish pieces)

Tofu Stewed Monkfish recipe

7. Pour the fish pieces

Tofu Stewed Monkfish recipe

8. Place the tofu cubes neatly on high heat, turn to medium high heat and simmer for 30 minutes

Tofu Stewed Monkfish recipe

9. Stir well, pour in the green pepper, pickled wild pepper, and simmer for 10 minutes to collect the juice

Tofu Stewed Monkfish recipe

Tips:

Boil the fish cubes with cold water into the pot to reduce the fishy smell.‚Äč

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