You are here

Braised Monkfish Tails

admin's picture
  Monkfish tail fillets 1 Pound
  Cornstarch 2 Tablespoon (Corn Flour)
  Egg whites 4 , lightly beaten
  Vegetable oil 3 Tablespoon
  Bouillon 3 Tablespoon (Stock)
  Salt 1 Teaspoon
  Finely chopped scallion 1 Teaspoon (Spring Onion)
  Dry sherry 2 Tablespoon
  Vinegar 2 Teaspoon
  Egg yolks 2
  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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

Rate It

Your rating: None
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1037 Calories from Fat 536

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 483.6 mg161.2%

Sodium 2651.8 mg110.5%

Total Carbohydrates 33 g11.1%

Dietary Fiber 1 g4%

Sugars 1.1 g

Protein 84 g167.1%

Vitamin A 13.3% Vitamin C 9.6%

Calcium 8.9% Iron 14.4%

*Based on a 2000 Calorie diet

Braised Monkfish Tails Recipe