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
freshly ground black pepper
- Boil one litre of water then place in a heatproof bowl together with broccolini, soak for 2 minutes then rinse with ice cold water.
- Place corn-starch in a plate then drench fish to coat lightly
- 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.
- In the same wok where fish is fried sauté garlic, shallot and ginger.
- Add mushrooms and stir fry for a minute.
- Add water, black bean sauce, soy sauce, sugar and black beans bring to a boil.
- Add fish and simmer for 2 minutes.
- Add the broccolini and simmer for 1 more minute.
- Flavour with fish sauce and season with freshly ground black pepper.