This is a super healthy Cantonese dish is an unbeatably simple and delicious way to cook Monkfish. This recipe will give you that classic steamed fish you love eating at your favourite Chinese restaurant, right at home.
30 Minutes. Dairy Free. Sugar Free.
2 x 180g monkfish fillets
5cm piece of ginger
3 spring onions
1.5 tablespoons soy sauce
1.5 tablespoons shaoxing wine
1 tablespoon sesame oil
1 long red chilli
3 sprigs coriander
200g Chinese broccoli
3 cloves of garlic
3/4 long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups of cold water. Bring to the boil until liquid is completely absorbed and air bubbles form. Cover pot and remove from heat, then set aside minimum 15 minutes.
Bring a small quantity of water to the boil in a large steamer. Place fish on a heatproof plate that fits comfortably into a large steamer, scatter over finely julienned ginger (matchsticks) and half of the spring onion finely sliced. Drizzle with 3/4 of the shaoxing and soy sauce mixture, cover and steam over boiling water until fish is cooked through (6-10 minutes depending on thickness) or until fish flakes easily. If you do not have a steamer use bake paper or foil to create a parcel and place in oven on 200ºC as an alternative.
Steam Chinese broccoli
Trim ends of the broccoli and cut into equal lengths. In a bowl, add finely chopped garlic, remaining Shaoxing and soy sauce mixture and broccoli. Toss well and steam for 2-3 minutes.
Move fish to plates, spoon over juices, sprinkle with finely sliced spring onion, chilli (to taste) and coriander. Serve with rice and broccoli.
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