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Braised Monkfish Tails

Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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