Chinese Seafood Recipes - Monkfish with Broccoli Recipe

Ingredients

• 450 g/1lb monkfish tail, cubed

• salt and pepper

• 45 ml/3 tbsp groundnut (peanut) oil

• 50 g/2 oz mushrooms, sliced

• 1 small carrot, cut into strips

• 1 clove garlic, crushed

• 2 slices ginger root, minced

• 45 ml/3 tbsp water

• 275 g/10 oz broccoli florets

• 5 ml/1 tsp sugar

• 5 ml/1 tsp corn-flour (cornstarch)

• 45 ml/3 tbsp water

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Method:

1. Season the monkfish well with salt and pepper. Heat 30 ml/2 tbsp of oil and fry the monkfish, mushrooms, carrot, garlic and ginger until lightly browned.

2. Add the water and continue to simmer, uncovered, over a low heat. Meanwhile, blanch the broccoli in boiling water until just tender then drain well.

3. Heat the remaining oil and stir-fry the broccoli and sugar with a pinch of salt until the broccoli is well coated in the oil.

4. Arrange round a warmed serving plate. Mix the corn-flour and water to a paste, stir into the fish and simmer, stirring, until the sauce thickens.

5. Pour over the broccoli and serving at once.