Recipe - Steamed Monkfish with chilli and ginger???

Question

I have a book of thai and chinese recipes has anyone ever tried a dish like this and is it nice? I was gonna serve it with steamed rice and prawn crackers on Saturday as an alternative to chicken???

Answer 1

Beer Steamed Monkfish Fillets Recipe

Serves/Makes: 2 - 4

Ingredients:

    * 1 pound monkfish fillets, cut into 3-inch pieces

    * 1 can flat beer

    * 6 tablespoons butter, melted

    * 1 tablespoon lemon juice

    * Garlic seasoning

How to cook:

    * Pour beer in bottom of a pan.

    * Place monkfish fillet pieces on a collapsible vegetable steamer over beer and drizzle with lemon juice.

    * Cover and steam at a rolling boil for 10 - 15 minutes (do not overcook or fish will be rubbery).

    * Meanwhile, in a separate bowl, melt butter and add garlic - to your taste, if desired.

    * When fish is ready, each person will dip a forkful of monkfish into his own butter dish and enjoy the Beer Steamed Monkfish Fillets.

Answer 2

Yeah - I made steamed red mullet with chilli, ginger and garlic mixed with soy and vinegar.  It was REALLY tasty!!    Make sure you get some veggies in the meal somewhere though - try making fried rice with onion, carrot and pepper to go with it.

EDIT - and if you dont have a steamer, dont worry.  I just laid the fish in a colander and put it over a pot of boiling water, then put a big lid over the top!

Answer 3

Easy - peasey . Spread grated ginger and a touch of chilli and some FINELY chopped spring onion over the fillet. Wrap it all in cling film and twist up the edges tightly so resembles a christmas cracker. Drop into boiling water for 10 mins. ITS DEEVINE!!!

Answer 4

Sounds good...I've only cooked monkfish by steaming and serving in a brown (drawn)  butter, we call poor man's lobster.

Answer 5

looks, sounds and tastes awesome, there was a recipe like this on channel 2, chinese made easy on tuesday i think and i tried it. brilliant!!

Answer 6

Like the second person it is nice done this way, I am a former chef and if you want to do it Asian style, I suggest cutting the fish into thinnish pieces, line them on a oiled plate/baking dish or pyrex pie dish, add your chopped ginger, some garlic, seasonings, green onion tops and the sliced red chilis.

If your steaming them in a wok or over a pot/pan get the water going first and them place them in cover and steam for 10-12 minute until opaque, they keep cooking even out of the pan or pot.

I am a former chef and worked in Asia and the is a very popular way of using this fish and as the second person said it is called poormans lobster and can be used in dishes that lobster would be use with.