Monkfish with Spicy Bean Paste

Name: Monkfish with Spicy Bean Paste
Yield: Serves 8–10 with 5–6 Other Dishes
Cuisine: China
Ingredients: 5–10 ml (1–2 tsp) tapioca or potato flour; 15 ml (1 tbsp) thin or light soy sauce; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; juice from the fish; about 250 ml (8 fl oz/1 cup) vegetable oil; 1.1 kilos (2½ lb) monkfish, top end; 7.5 ml (1½ tsp) finely chopped garlic; 45–60 ml (3–4 tbsp) peanut oil; 10–15 ml (2–3 tsp) sesame oil; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 10 ml (2 tsp) ginger juice; 2.5–4 ml (½–¾ tsp) salt; 15–30 ml (1–2 tbsp) broadbean or hot bean paste; 2 long red chillies, deseeded (if preferred), then chopped

Preparation info

Serves
8–10
with 5–6 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Even though monkfish is unfamiliar to the Chinese, its firm texture makes it most suitable to be turned into a Sichuan dish with the spicy and penetrating flavours. The dish never fails to awaken the appetite.

Ingredients

1.1 kilos (2½ lb) monkfish, top end
about 250 ml (8

Asia
China
Sichuan
Fish course
Pescatarian
Spicy

Method

Using a pointed knife, remove and discard the centre bone from the monkfish. Cut the resulting 2 fillets crossways at about 8 mm (⅓ in) intervals. Put the pieces into a dish.