Monkfish and prawns with garlic, chilli and ginger

My husband adores monkfish and this is my variation of Cockles with garlic, chili and ginger which Robin very kindly gave Cookipedia permission to reproduce recently.

Monkfish and prawns with garlic, chilli and ginger

Servings:	Serves 2-3
Calories per serving:	377
Ready in:	40 minutes
Prep. time:	30 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	9th August 2013

Best recipe review Chinese-style monkfish 4/5 Tha's what I thought it tasted like. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2-3 tbsps groundnut oil
• 530g fresh monkfish fillets, any bone removed and fish cut into chunks.
• 2 handfuls of peeled, cooked prawns
• 2 tbsps sesame oil
• 1 large or 2 medium red or orange scotch bonnet chillies, finely chopped
• 1 medium onion, peeled and chopped
• 2 cm ginger root, peeled and finely chopped
• 1-2 bulbs of garlic, peeled and thinly sliced
• 1 teaspoon sugar
• 1 tablespoon coconut flour mixed into a paste with 3 tbsps hot water

Garnish

• 4 spring onions, chopped on the diagonal
• Dash of soy sauce

Method

1. Heat the groundnut oil in a wok, and stir fry the monkfish for about 2 minutes turning regularly.
2. Add the sesame oil, chillies, onion, ginger, garlic and sugar and cook for a further 2-3 minutes.
3. Add the prawns and heat through for 2 minutes.
4. Stir in the coconut flour mixture.
5. Mix well, and serve garnished with the soy sauce and the spring onions.

Serving suggestions

Serve on a bed of rice cooked in fish stock

Variations

Try basa as an economical alternative to monkfish.

See also

Seafood with garlic chilli and ginger which is Chef's version of Robin's recipe

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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