Spicy Braised Monkfish recipe - ingredients, nutrition and when to eat it
Monkfish, soybean sprouts, and minari are braised in a spicy sauce to make this pleasantly chewy dish.
Monkfish, soybean sprouts, and minari are braised in a spicy sauce to make this pleasantly chewy dish. It is perfect for a winter evening or any day when you want to share a warm meal with several people.
Seafood · 35 minutes to cook
Nutrition (per 712.5g serving): 411.3 kcal · protein 38.1g · carbohydrate 33.6g · fat 14.2g · sodium 1425.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Monkfish can become firm if boiled too long. Lower the heat when the flesh turns white and a chopstick slides in easily.
Tips: Do not stir the soybean sprouts too often at first so they retain their crunch.
Tips: Stir the starch slurry once more before adding it so the starch settled at the bottom mixes evenly.
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Ingredients (1 serving)
- Monkfish — 180 g
- Soybean sprouts — 150 g
- Minari — 50 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Ginger — 5 g
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 Tbsp
- Soy sauce — 2 tsp
- Fish sauce — 1 tsp
- Cooking oil — 1 tsp
- Cornstarch — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 cup