This Chinese-inspired Monkfish recipe pairs tender monkfish with jasmine rice, elevated by ginger, garlic, and soy flavors. The dish balances the rich taste of the monkfish with light, fragrant rice, creating a harmonious and satisfying meal.
Preparation Time
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Ingredients (for four people)
- 600g monkfish fillets, cut into chunks
- 1 cup jasmine rice
- 2 tablespoons fresh ginger, julienned (30 ml)
- 3 garlic cloves, minced
- 4 spring onions, chopped
- 3 tablespoons soy sauce (45 ml)
- 1 tablespoon sesame oil (15 ml)
- 1 tablespoon rice wine vinegar (15 ml)
- 1 tablespoon chili oil (optional)
- Salt and pepper to taste
- Fresh coriander and lemon wedges for garnish
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Rice
Rinse jasmine rice until the water runs clear. Cook 1 cup of rice in 2 cups water for about 15 minutes until tender. Fluff with a fork and set aside.
Step 2: Sear the Monkfish
Heat sesame oil in a pan over medium heat. Season monkfish fillets with salt and pepper, then sear for 4 minutes per side until golden brown. Set aside.
Step 3: Make the Sauce
In the same pan, add ginger, garlic, and spring onions. Sauté for 2 minutes. Add soy sauce, rice wine vinegar, and chili oil. Stir and cook for another 2 minutes.
Step 4: Combine and Serve
Return the monkfish to the pan, coating it in the sauce. Serve over the jasmine rice and garnish with fresh coriander and lemon wedges for a burst of flavor.
Tips and Tricks
- Control the Heat: Adjust the chili oil for a spicier or milder dish.
- Don’t Overcook the Fish: Monkfish can become tough if overcooked, so oversee it.
Serving Suggestions
To balance the dish, serve with sautéed bok choy or stir-fried vegetables.
Wine Pairing
A dry Riesling or Sauvignon Blanc pairs beautifully with the delicate fish and fragrant rice. For Bulgarian wines, a crisp Tamyanka would complement the dish nicely.
Nutritional Information (Per Serving)
- Calories: 390 kcal
- Protein: 33g
- Fat: 12g
- Carbohydrates: 36g
- Fiber: 2g
- Sodium: 870 mg
Storage Suggestions
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the fish’s texture.
About the Monkfish with Rice in a Chinese-Inspired Style
This Chinese-inspired monkfish dish combines the rich flavors of ginger, garlic, and soy sauce with fragrant jasmine rice for a satisfying meal. The monkfish’s firm texture makes it ideal for soaking up the aromatic sauce.
Cultural Context
Monkfish (морски дявол in Bulgarian), known for its lobster-like texture, is a versatile seafood used in both European and Asian cuisines. In Chinese cooking, simple yet bold flavors like soy sauce and ginger enhance the natural sweetness of seafood, making this dish a fusion of rich tastes and textures.
