Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, spiced monkfish. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Spiced monkfish is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Spiced monkfish is something which I have loved my entire life. They’re nice and they look wonderful.
The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
To get started with this particular recipe, we have to prepare a few components. You can cook spiced monkfish using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spiced monkfish:
- Prepare 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Make ready 1 tsp Korean chili powder
- Take 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Take 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Get 2 cm ginger root, peeled and chopped into small matchsticks
- Get 2 tbsp. butter
- Take 1 pinch saffron
- Prepare about 50ml chicken stock made with a stock cube or fresh
- Take 2 tbsp. crème fraiche
- Take 1 little chopped parsley
Serve the monkfish with citrus vinaigrette. Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil. Whilst salmon, cod and seabass are go-to fishes for many people, I do like to try and use a good variety of fish in my cooking and choosing fish from British shores, whenever I can.
Steps to make Spiced monkfish:
- Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with salt, chill for at least half an hour then rinse off the salt and pat dry.
- Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
- Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over.
- Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice.
Try Gino's delicious monkfish dish - it will leave your mouth tingling! Catch up with Let's Do Lunch on ITV Player. The sweet, meaty lightness of monkfish goes particularly well with pork, benefiting from the meat's natural saltiness. Chris Horridge uses Parma ham to wrap the monkfish in his wonderful Sous vide fish recipe, while Marcus Wareing uses a spiced chorizo crust in his Monkfish with beans recipe. Add the tomatoes and hot stock, season well with salt.
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