Garlic Monkfish

Overview

Monkfish is not very popular in the domestic market, and even many people don’t know it. However, it is very popular abroad and has become another fish ingredient for many people besides cod. In fact, monkfish is very delicious and not expensive. It is an economical fish. Its skin contains very high collagen, which all ladies know! Koreans like monkfish with the skin on, but Europeans like it peeled and cut into pieces. Personally, I prefer the monkfish with the skin on. Not only is it good for beauty, but the meat is also very tender. Hehe

Tags

• home cooking
• seafood
• braised soy sauce
• chili
• cooking wine
• green garlic
• monkfish
• sichuan pepper oil
• steamed fish drum oil
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Cut monkfish into cubes (can be cut with kitchen scissors) and wash

   

2. 2 After the water in the pot is boiled, blanch the fish fillets. When the fish fillets turn from red to white, take them out and drain the water

   

3. 3 Heat up the oil in the pot. You can add a little more oil than usual for the same amount of vegetable oil, and pour in the Sichuan peppercorn oil. If you have Sichuan peppercorns at home, you can add Sichuan peppercorns until fragrant and then take them out. My Sichuan peppercorns were fried, so I put Sichuan peppercorn oil

   

4. 4 Add the green garlic roots, ginger slices, and chili pepper segments and stir until fragrant. Add the monkfish to the pot and stir-fry for a while. Add in braised soy sauce, salt, sugar, cooking wine, steamed fish drum oil, and add enough water to cover the fish fillets. Cover the pot and bring to a boil over high heat. Simmer until the water is reduced and the juice is reduced

   

5. 5 Add the remaining part of the green garlic and stir-fry quickly until the leaves of the green garlic change color, become soft, and the aroma comes out, then take it out of the pan

   

6. 6 Take out of the pan and serve