Sweet Monkfish with Ginger & Garlic

 

Early in the morning I walked through the market in Rotterdam, through the crowds I ended up at the fish stalls where several fish farmers shouted that they have cheap quality fish on offer.

For 7 euros each I bought a number of sea bass and a large monkfish for 10 euros! 

I like to fill the fish at home for fun and experience and keep the fish residue for a soup. #less waiste

 

The fish meat from the tail is very tasty but you can also use the meat of the cheeks. Before preparation, you must remove the strong membrane that surrounds the fish meat. Furthermore, monkfish does not have any bones, only a thick bone in the middle. You can marinate, stew, bake and poach this fish !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

 

1 Monkfish

3 tsp white sugar

3 tsp of fish sauce

A little bit of laos powder 

Garlic 

Ginger

1 red pepper

2 red sjallots

1/2 orange and yellow carrot

Sugarsnaps

1/3 of leek or

spring unions

 

 

Optional ingredients:

Coconut water

Lemongrass

Coriander

 

 

 

1. Sprinkle the monkfish fillets with the salt and set to one side while you prepare the sauce and vegetables.

 

2. Peel and slice the garlic. Chop the spring onions, slice the ginger into thin slices and slice the shallots, carrot andchilli peper julliene or batons. 

 

3. For the caramel sauce, place the white sugar and water in a small saucepan, bring to the boil, and cook until you obtain a brown caramel.

Now you can add the coconut water, fish sauce . Simmer for 5 minutes.

 

4. Heat a iron saucepan large enough to accommodate both monkfish fillets and cheeks in a single layer, over a medium heat.

 

5. Add some oil, and then the Shallots, Carrots, Garlic, Ginger and Chilli peper, and cook for 2 minutes, until very lightly coloured. Add the caramel sauce and reduce by around a quarter, then add the monkfish. Place the lid and simmer until cooked this should take around 15 minutes +/-.

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6. And regularly the top of the fish fillets with the sauce. Turn the monkfish fillets and cheeks over after 5 minutes, and continue simmering and basting for a further 8 or so minutes.

 

Place the lid on the pot and allow to rest for 5 minutes.

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