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Monkfish with asparagus and ginger

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Ingredients for 4 servings:

  • 500 g monkfish (alternatively cod or redfish)
  • 150 g asparagus, green, cleaned
  • 3 spring onions, finely chopped
  • 1 tbsp ginger, freshly grated
  • 2 tbsp sunflower oil or rapeseed oil
  • 1 tsp sesame oil
  • 1 tsp chili paste
  • 3 tbsp white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a special harmony

Clean the monkfish and dice it. Combine the white wine, ginger, and chili paste in a bowl, then add the diced monkfish and mix thoroughly. Heat the oil in a large pan and sauté the monkfish, green asparagus, and spring onions over medium heat for a good 5 minutes, stirring gently. Remove the pan from the heat and drizzle with the sesame oil, turning it over carefully (you don’t want the fish to fall apart). Arrange on warmed plates and serve immediately. I like to serve it with a slice of baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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