Braised Monkfish recipe - ingredients, nutrition and when to eat it
Braised monkfish is a Korean dish of tender monkfish stir-fried in a spicy gochujang sauce. Add bean sprouts and minari for a crisp, fragrant touch.
Braised monkfish is a Korean dish of tender monkfish stir-fried in a spicy gochujang sauce. Add bean sprouts and minari for a crisp, fragrant touch. It makes a hearty lunch or dinner served with rice.
Seafood · 25 minutes to cook
Tips: Stir the monkfish gently, as it can break apart if handled too much. Shake the pan lightly as you stir-fry to help it keep its shape.
Tips: The bean sprouts will release moisture, so you don't need to add much water at the start.
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Ingredients (1 serving)
- Monkfish — 160 g
- Bean sprouts — 1 handful
- Minari — 0.5 handful
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Minced garlic — 0.5 Tbsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp