Go to: Just Seafood Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Steamed Monkfish with Sizzling Chile Oil
4 6-oz monkfish fillets
1/4 c Soy sauce
2 tb Dry sherry
1/2 c Peanut oil
2 Scallions, cut in 2" lengths and slivered
1 Piece fresh ginger, 2" length, peeled and thinly slivered
2 ts Garlic, minced
2 De arbols, cayenne or Thai chiles, cut into 1/2" lengths
2 ts Sesame oil
Salt to taste
Steam fish in wok or steamer 10 to 14 minutes, until opaque in center. Just
before fish is done, warm peanut oil in small saucepan over medium heat
about 3 minutes. Stir in scallions, ginger, garlic, chiles, sesame oil and
salt. Cook 30 seconds. Remove from heat and stir in soy sauce. When fish is
done, transfer to serving plates. Drizzle with sizzling oil and serve hot.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.