Free Recipe Steamed Monkfish with Sizzling Chile Oil
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Steamed Monkfish with Sizzling Chile Oil Recipe
4 6-oz monkfish fillets
1/4 c Soy sauce
2 tb Dry sherry
1/2 c Peanut oil
2 Scallions, cut in 2 lengths
-and slivered
1 Piece fresh ginger, 2
-length, peeled and thinly
-slivered
2 ts Garlic, minced
2 De arbols, cayenne or Thai
-chiles, cut into 1/2
-lengths
2 ts Sesame oil
Salt to taste
Steamed Monkfish with Sizzling Chile Oil Preparation
Totally Chile Pepper Cookbook by Helene Siegel and Karen Gillingham, CelestialArts, Berkeley CA, ISBN o-89087-724-6 $4.95 After I browsed through it though, I found that it had some really good looking recipes. This is one that I will be trying as soon as I can. Rub 2 tbsp soy sauce and dry sherry all over fish and place on oil-coated surface for steaming. Assemble remaining ingredients for quick cooking. Steam fish in wok or steamer 10 to 14 minutes, until opaque in center. Just before fish is done, warm peanut oil in small saucepan over medium heat about 3 minutes. Stir in scallions, ginger, garlic, chiles, sesame oil and salt. Cook 30 seconds. Remove from heat and stir in soy sauce. When fish is done, transfer to serving plates. Drizzle with sizzling oil and serve hot. Posted to CHILE-HEADS DIGEST V4 #007 by Goslowsky, George <gjgoslow@ingr.com> on Jul 8, 1997
Cooking Temperature:
Recipe Serves: 1
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