Spicy sour monkfish stew
Spicy sour monkfish stew

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy sour monkfish stew. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spicy sour monkfish stew is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Spicy sour monkfish stew is something that I have loved my whole life.

This spicy stew recipe is a hearty and nutritious dish. Add the baby spinach leaves and stir through until wilted. The Best Monkfish Stew Recipes on Yummly

To get started with this particular recipe, we have to first prepare a few components. You can have spicy sour monkfish stew using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spicy sour monkfish stew:
  1. Prepare 3 tbsp veg oil
  2. Prepare 2 stalks lemongrass (bruised)
  3. Make ready 1 tbsp lemongrass puree (or thinly sliced)
  4. Take 1 tsp sea salt
  5. Make ready 1 tsp brown sugar
  6. Prepare 3 tbsp tamarind paste
  7. Prepare 800 g monkfish, roughly cut
  8. Get 10 okra (cuts both end)
  9. Get 10 cherry tomatoes
  10. Take 4 sprigs thai basil leaves
  11. Make ready –paste—
  12. Make ready 10 dried chillies (soaked in boiling water for 10 mins)
  13. Take 1 medium union
  14. Get 1 shallot
  15. Make ready 3 cloves garlic
  16. Take 2.5 cm ginger
  17. Get 2 tsp turmeric powder
  18. Make ready 1 tsp shrimp paste
  19. Take –

The white flesh fish is tender, and the crunchy soybean sprouts nicely complement the fish with a. Agujjim (or agwijjim) is monkfish braised in a red spicy sauce with kongnamul (soybean sprouts). Actually, it's a variation of haemul jjim (spicy braised. The stew is a little bit spicy, a little sweet, and has dozens of variations.

Steps to make Spicy sour monkfish stew:
  1. Blend the paste ingredients and set aside.
  2. Preheat a saucepan over medium heat. Add oil and cook the lemongrass and puree until fragrant.
  3. Add the paste then reduce the heat to low and cook for 2 mins. Stirring occasionally.
  4. Add the salt, brown sugar, tamarind and cook for a min.
  5. Add fish, okra cherry tomatoes in.
  6. Add 800ml water bring it to boil, then reduce the heat to low, simmer until fish is cooked.
  7. Serve with rice.

Any number of types of fish can be used, including cod, red snapper, halibut, yellow croaker, corvina, sea bass or pollack. Stews (you'll recognize them by the suffix "-jjigae") are generally cooked quickly, bringing together a panopoly of ingredients, whereas Korean soups (with the suffix "-guk" or "-tang") are brothy, spartan, and cooked for hours—or even days. Both are meant to be eaten with rice on the side. Recipe courtesy of The Fishermen's Wives of Gloucester. Before serving, discard any mussels that remain closed.

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