Braised Monkfish Tails
|Monkfish tail fillets||1 Pound|
|Cornstarch||2 Tablespoon (Corn Flour)|
|Egg whites||4 , lightly beaten|
|Vegetable oil||3 Tablespoon|
|Bouillon||3 Tablespoon (Stock)|
|Finely chopped scallion||1 Teaspoon (Spring Onion)|
|Dry sherry||2 Tablespoon|
|Sesame seed oil||2 Drop (Few Drops)|
Skin and bone the fish and cut into thin shreds.
Coat the fish with the cornstarch (cornflour) then mix well with egg whites.
Heat the oil on HIGH for 1 minute.
Stir in the fish shreds and cook on HIGH for 3 minutes, stirring very gently two or three times.
Stir in the stock, salt, scallions (spring onions), sherry and vinegar.
Cook for 2 minutes on HIGH, stirring gently once or twice.
Transfer the fish to a serving dish with the egg yolks on top.
Sprinkle with the sesame seed oil and bring the dish to the table.
Break the yolks and stir into the dish just before serving.