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We hope you got benefit from reading it, now let’s go back to spiced monkfish recipe. You can have spiced monkfish using 11 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Spiced monkfish:
- Provide 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Prepare 1 tsp Korean chili powder
- You need 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- You need 1/2 tsp fine salt
- You need 1 shallot, finely diced
- Provide 2 cm ginger root, peeled and chopped into small matchsticks
- Prepare 2 tbsp. butter
- Take 1 pinch saffron
- Take about 50ml chicken stock made with a stock cube or fresh
- Take 2 tbsp. crème fraiche
- Use 1 little chopped parsley
Steps to make Spiced monkfish:
- Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with salt, chill for at least half an hour then rinse off the salt and pat dry.
- Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
- Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over.
- Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice.
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