Poached Monkfish recipe - ingredients, nutrition and when to eat it
Poached monkfish is a mild winter delicacy served with minari, mung bean sprouts, and spicy dipping sauce.
Poached monkfish is a mild winter delicacy served with minari, mung bean sprouts, and spicy dipping sauce. The chewy fish pairs beautifully with fragrant vegetables, making it a lovely warm dinner.
Seafood · 35 minutes to cook
Nutrition (per 1168.5g serving): 285.5 kcal · protein 41.2g · carbohydrate 25.6g · fat 2.7g · sodium 1315.8mg
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, so remove it as soon as the flesh turns white.
Tips: Cook the minari briefly at the end to preserve its aroma and crisp texture.
Tips: You can strain the broth released by the monkfish and enjoy it as a clear soup.
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Ingredients (1 serving)
- Monkfish — 250 g
- Mung bean sprouts — 100 g
- Minari — 60 g
- Korean radish — 80 g
- Green onion — 20 g
- Ginger — 10 g
- Garlic — 2 pc
- Water — 600 ml
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.5 tsp