Spicy sour monkfish stew
Spicy sour monkfish stew

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, spicy sour monkfish stew. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Add the tomatoes and hot stock, season well with salt. Jump to Recipe·Print Recipe This spicy dish is highly addictive for people that love all things spicy and sour. The sourness comes from tamarind juice which is mixed with blended chilies to make it fiery hot.

Spicy sour monkfish stew is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Spicy sour monkfish stew is something that I have loved my whole life.

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

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

The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language. The stew is a little bit spicy, a little sweet, and has dozens of variations. Any number of types of fish can be used, including cod, red snapper, halibut, yellow croaker, corvina, sea bass or pollack. Prepare the noodles according to package directions.

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.

OR bring a large pot of water to a boil. This spicy braised monkfish is highly popular in Korea. The white flesh fish is tender, and the crunchy soybean sprouts nicely complement the fish with a burst of robust flavor! Agu-jjim (아구찜), also called agwi-jjim (아귀찜), is a spicy fish dish made with agu ( monkfish ) and kongnamul (soybean sprouts). The Wife and I were idling at home on a cold, damp, winter evening.

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