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.

Monk Fish and Broccolini in Shiitake and Black Bean Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
  • ½ cup corn-starch
  • ½ tsp sugar
  • 4 cloves garlic, minced
  • 1 thumb sized ginger, minced
  • 1 shallot
  • fish sauce
  • freshly ground black pepper
  • peanut oil
Instructions
  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.

 

No Responses

  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

  2. This is a good recipe and I love your broccolini. I haven’t found any but I want some.

  3. Kristy says:

    You can’t beat free veggies! Looks delish!

  4. Juliana says:

    Looks delicious this fish dish Raymund…packed with flavors and awesome colors.
    Have a great week :D

  5. I love the addition of broccolini.

  6. Tessa says:

    Love all the flavors that you have going on there… I never cooked monk fish before is it similar to halibut? .

    • Raymund says:

      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.

  7. Eha says:

    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 :) !

  8. I don’t know how you do it.. always a bright new recipe every day, Raymund! I would love to try this one, if I can’t find monkfish, is there another more common fish that would work well in this recipe?

  9. Lucky you my friend…
    i’ve never had a chance to try monkfish before….
    my friend told it’s got a crunchy texture like prawn or lobster, Isn’t it true???

  10. Divine!! You do know how much I love stir-fry’s and this is no exception!!

  11. Carolyn Chan says:

    Oh I wish I could get monkfish here in Singapore….I guess you could use any firm fleshed white fish as a substitute, right ?

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