Monk Fish and Broccolini in Shiitake and Black Bean Sauce

Monk Fish and Broccolini in Shiitake and Black Bean Sauce

Its spring time here now and that means I will be receiving lots of free vegetables and fruits from my lovely colleagues, friends and neighbours (yes Sue you’re one of it), this one is a good example, a bunch of fresh broccolini. I love receiving vegetables like this as it makes me think what to do with it in an unplanned manner, I don’t know what will I get and when I will get it, that certainly brings out your creativity as compared to making a shopping list and menu for the week. I rarely use this vegetable so it was hard to think what shall I do with it, but after going to the market and saw some good priced monkfish I am decided I will use the fish with this greens. And whoalla! Monk Fish and Broccolini in Shiitake and Black Bean Sauce.


500g monk fish fillet, cut into medium sized cubes
6 pcs dry shiitake mushrooms, rehydrated (keep soaking water)
1 bunch broccolini
2 tbsp salted black beans
2 tbsp black bean sauce
1 tbsp soy sauce
1 cup water
1/2 cup corn-starch
1/2 tsp sugar
4 cloves garlic, minced
1 thumb sized ginger, minced
1 shallot
fish sauce
freshly ground black pepper
peanut oil


1. Boil one litre of water then place in a heatproof bowl together with broccolini, soak for 2 minutes then rinse with ice cold water.
2. Place corn-starch in a plate then drench fish to coat lightly
3. Heat up oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
4. In the same wok where fish is fried sauté garlic, shallot and ginger.
5. Add mushrooms and stir fry for a minute.
6. Add water, black bean sauce, soy sauce, sugar and black beans bring to a boil.
7. Add fish and simmer for 2 minutes.
8. Add the broccolini and simmer for 1 more minute.
9. Flavour with fish sauce and season with freshly ground black pepper.

Monk Fish and Broccolini in Shiitake and Black Bean Sauce Wide 2

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17 thoughts on “Monk Fish and Broccolini in Shiitake and Black Bean Sauce

  1. Delicious Dish. I love the slated black beans and he bean sauce. Did you use spicy black bean sauce or is there a mild version of that too? Are you living in Australia? Have a super week. BAM

    • Now this would be like a blind leading a blind as I never had tried halibut yet :) But to explain its texture, its like a firm version of cod fish, grouper or even snapper.

  2. A superb dish! Look how it entices your palate!! Had a beef strirfry for lunch and suddenly feel I should have done something lighter!! I use raw shiitakes mostly, so have to get my ‘druthers’ using some imagination :) !

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