Monkfish Fillets with Spicy Sauce
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Monkfish cutlet (each approx 160 g, with bones)
- 1 ½ ozs fresh ginger
- 2 red chili peppers (finely chopped)
- 1 handful green cilantro
- 3 Tbsps sesame oil
- 2 Star anise
- 2 Cinnamon stick
- 1.333 cups chicken stock
- 1 tsp brown sugar
- 1 tsp Starch
- 2 Tbsps soy sauce
Preparation steps
1.
Rinse the monkfish fillets and pat dry. Peel the ginger, cut into thin slices, then into strips. Wash the chili peppers, clean, remove the seeds and cut into rings. Wash the coriander and shake dry.
2.
Heat the sesame oil in a saucepan. Fry the anise and the cinnamon sticks. Add the ginger and the chili peppers and sauté. Mix the chicken stock with the sugar and the starch and pour into the pan. Bring to the boil, season with soy sauce and remove from the heat. Leave for 15 minutes, then remove the anise and the cinnamon.
3.
Season the monkfish with salt then place in the steamer for approx 15 minutes until cooked. Arrange onto plates, pour some of the sauce over the top, garnish with coriander leaves and serve.
