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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  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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