Fiery Braised Monkfish with Bean Sprouts
Thick cuts of meaty monkfish braised in a blazing red gochugaru sauce on a bed of crunchy bean sprouts, crowned with watercress and soybean sprouts. The firm, lobster-like fish soaks up the bold sauce while the sprouts stay snappy, creating a stunning contrast of textures and a dish that packs serious heat and even more serious flavor.
Ingredients
- 1.5 lbs monkfish fillets, cut into 2-inch pieces
- 4 cups soybean sprouts or mung bean sprouts
- 1 bunch watercress or minari (Korean water parsley), cut into 3-inch pieces
- 1 medium onion, sliced
+ 13 more ingredients
Instructions
Prepare the monkfish by rinsing the pieces and patting dry. If there is a thin membrane on the fillets, peel it off for better texture. Salt the fish lightly and set aside for 10 minutes.
In a bowl, combine the gochugaru, gochujang, soy sauce, fish sauce, sugar, rice wine, garlic, ginger, and sesame oil. Mix into a smooth, fiery red paste.
Spread the soybean sprouts in an even layer across the bottom of a large, wide pan or shallow pot. This creates a bed that prevents the fish from sticking and adds crunch.
Lay the monkfish pieces in a single layer on top of the bean sprouts. Scatter the sliced onion around the fish.
Spoon the sauce evenly over the fish and vegetables. Pour 1/2 cup of water or anchovy stock around the edges of the pan.
Cover and bring to a boil over high heat, then reduce to medium. Braise for 15-18 minutes until the monkfish is cooked through and firm to the touch.
Uncover, add the watercress, green onions, and sliced chili pepper on top. Cover again for 2 minutes until the greens just wilt.
Sprinkle with sesame seeds and serve immediately from the pan with steamed rice. Spoon the sauce and sprouts generously into each bowl.
Nutrition Estimate
Per serving • Estimated by Blinner AI