Braised Monkfish Tails Recipe
Ingredients
| 1 lb monkfish tail fillets | ||
| Cornstarch | 2 Tablespoon | |
| 4 lightly beaten egg whites | ||
| Vegetable oil | 3 Tablespoon | |
| Bouillon | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Scallions | 1 Teaspoon, chopped | |
| Dry sherry | 2 Tablespoon | |
| Vinegar | 2 Teaspoon | |
| Egg yolks | 2 | |
| Few drops sesame seed oil | ||
Directions
Skin and bone the fish and cut into thin shreds.
Coat the fish with the cornstarch (cornflour) then mix well with egg whites.
Heat the oil on HIGH for 1 minute.
Stir in the fish shreds and cook on HIGH for 3 minutes, stirring very gently two or three times.
Stir in the stock, salt, scallions (spring onions), sherry and vinegar.
Cook for 2 minutes on HIGH, stirring gently once or twice.
Transfer the fish to a serving dish with the egg yolks on top.
Sprinkle with the sesame seed oil and bring the dish to the table.
Break the yolks and stir into the dish just before serving.
Coat the fish with the cornstarch (cornflour) then mix well with egg whites.
Heat the oil on HIGH for 1 minute.
Stir in the fish shreds and cook on HIGH for 3 minutes, stirring very gently two or three times.
Stir in the stock, salt, scallions (spring onions), sherry and vinegar.
Cook for 2 minutes on HIGH, stirring gently once or twice.
Transfer the fish to a serving dish with the egg yolks on top.
Sprinkle with the sesame seed oil and bring the dish to the table.
Break the yolks and stir into the dish just before serving.
Chef
