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Spicy Monkfish Stir-Fry

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 teaspoon 2 1/2ml Light soy sauce

    2. 1/2 teaspoon 2 1/2ml Sugar

    3. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

    4. 1/2 cup 118ml Chicken stock

    5. 1 lb 454g / 16oz Monkfish - cut in

    6. 1/2" pieces

    7. 1 teaspoon 5ml Dry sherry

    8. 1 Egg white - lightly beaten

    9. 2 tablespoons 30ml Peanut oil

    10. 1/2 teaspoon 2 1/2ml Dried red pepper flakes

    11. 1/2 cup 55g / 1.9oz Thinly-sliced celery

    12. 1/2 cup 118ml Sliced mushrooms

    13. 2 Green onions, including tops - cut in

    14. 1" pieces

    15. 2 teaspoons 10ml Cornstarch

    16. 1/4 cup 59ml Cold water

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Make soy sauce mixture by combining the first four ingredients (soy, sugar, pepper, and chicken stock) and set aside. Place monkfish, sherry and beaten egg white in a bowl and toss to coat fish. Heat peanut oil to 375 degrees in an uncovered wok. Add pepper flakes and stir-fry for 1 minute. Add monkfish and stir-fry for 2 minutes. Add celery, mushrooms and onion and stir-fry for another 2 minutes. Add soy sauce mixture, and stir-fry for 1 minute. Mix 2 teaspoons cornstarch with 1/4 cup cold water. Add to wok and stir until slightly thickened. Serve immediately. May be served over rice or angel hair pasta. This recipe yields 2 to 3 servings.

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