Steamed monkfish, the king of unexpected charms
Auggie, once ignored by fishermen for being ugly. However, it is a fish with a clean and chewy taste. It's chewy and savory. The more you chew The combination of fragrant water parsley is one of the points where you can't help but like steamed monkfish. Cook easily without complicated cooking process with the trimmed boneless monkfish presented in the Nature Department. Why don't you set up our table with steamed monkfish, which is spicy and crunchy?
2 serving
Within 20 minutes
자연이랑
Ingredients
  • Oh, my
    500g
  • a haughty boy
    10piece
  • Bean sprouts
    260g
  • water parsley
    5ea
  • Soju
    1/2cup
  • crushed garlic
    2T
  • a connoisseur
    1T
  • Red pepper powder
    4T
  • Soy sauce
    4T
  • Sugar
    3T
  • the liquid of tuna
    2T
  • Starch syrup
    1T
  • Sesame oil
    little
Cooking Steps
STEP 1/5
Cut the monkfish in half.
STEP 2/5
Put monkfish, arrogant, and half a cup of soju in a pan, turn on the heat, cover it, and boil it over medium heat for 5 minutes.
STEP 3/5
Pour only one cup of boiled water, then add the bean sprouts, cover it, and boil it for 2 minutes.
STEP 4/5
Mix minced garlic, mustard, red pepper powder, soy sauce, sugar, tuna fish sauce, starch syrup, and monkfish boiled water to make a sauce.
STEP 5/5
Put the sauce in the boiled ingredients and stir-fry it over high heat, add starch water to adjust the concentration, and then add water parsley and sesame oil to complete it.
1. Cut the monkfish bigger than you want at first because it shrinks when boiled. 2. If you add cooking wine, it has a rich taste and the monkfish doesn't break easily.
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