Description
Monk Fish and Broccolini in Shiitake and Black Bean Sauce, a simple fish and vegetable dish stir fried and flavoured with salt brined black beans, nice to pair with freshly steamed rice.
Ingredients
- 500g monk fish fillet, cut into medium sized cubes
- 6 pcs dry shiitake mushrooms, rehydrated (keep soaking water)
- 1 bunch broccolini
- 2 tbsp salted black beans
- 2 tbsp black bean sauce
- 1 tbsp soy sauce
- 1 cup water
- 1/2 cup corn-starch
- 1/2 tsp sugar
- 4 cloves garlic, minced
- 1 thumb sized ginger, minced
- 1 shallot
- fish sauce
- freshly ground black pepper
- peanut oil
Instructions
- Boil one litre of water then place in a heatproof bowl together with broccolini, soak for 2 minutes then rinse with ice cold water.
- Place corn-starch in a plate then drench fish to coat lightly
- Heat up oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
- In the same wok where fish is fried sauté garlic, shallot and ginger.
- Add mushrooms and stir fry for a minute.
- Add water, black bean sauce, soy sauce, sugar and black beans bring to a boil.
- Add fish and simmer for 2 minutes.
- Add the broccolini and simmer for 1 more minute.
- Flavour with fish sauce and season with freshly ground black pepper.
Delicious Dish. I love the slated black beans and he bean sauce. Did you use spicy black bean sauce or is there a mild version of that too? Are you living in Australia? Have a super week. BAM
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I am in New Zealand and I use the regular one not spicy.
This is a good recipe and I love your broccolini. I haven’t found any but I want some.
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You can’t beat free veggies! Looks delish!
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Looks delicious this fish dish Raymund…packed with flavors and awesome colors.
Have a great week 😀
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I love the addition of broccolini.
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Love all the flavors that you have going on there… I never cooked monk fish before is it similar to halibut? .
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Now this would be like a blind leading a blind as I never had tried halibut yet 🙂 But to explain its texture, its like a firm version of cod fish, grouper or even snapper.
A superb dish! Look how it entices your palate!! Had a beef strirfry for lunch and suddenly feel I should have done something lighter!! I use raw shiitakes mostly, so have to get my ‘druthers’ using some imagination 🙂 !
I don’t know how you do it.. always a bright new recipe every day, Raymund! I would love to try this one, if I can’t find monkfish, is there another more common fish that would work well in this recipe?
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any white fleshy fish would do but not the delicate ones
Great!
Lucky you my friend…
i’ve never had a chance to try monkfish before….
my friend told it’s got a crunchy texture like prawn or lobster, Isn’t it true???
More like a softer lobster.
Divine!! You do know how much I love stir-fry’s and this is no exception!!
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Oh I wish I could get monkfish here in Singapore….I guess you could use any firm fleshed white fish as a substitute, right ?
Yes you can