- Monkfish Tail
- Baby Carrots
- Red Chili
- Soy Sauce
Everybody wants to eat healthy but coming up with unique recipes that focus on clean eating and boy have we got a beauty for you today. As we always say here, cooking fish is way easier than we all think it is and this is another neat recipe to prove that. Lash a big wok onto a high heat, get some super fresh fish and give this a bash.
The ingredients are pretty simple. Getting some super fresh monkfish is the key so grab it from your local fish monger. Ask them to trim it up for you.
You could use regular carrots but the baby ones taste way better due to their awesome sweetness. Chop the tails off and I didn't even bother peeling mine just a little clean under the tap and you are laughing.
Slice them up at an angle. The thinner the better.
Grab the garlic cloves and peel the little devils.
Chop the garlic into small little pieces. Do the same with the chilli. If you like it hot leave the seeds in and if you are a bit of a big girl's blouse take them out.
Peel a big knob of ginger (I'd love to know who came up with the name knob for ginger??)
Slice the ginger into the thinnest slices you can manage.
Top and tail the mango. Makes it easier to work with.
Run your knife around the outside of the mango taking the skin off.
There is a big awkward stone in the middle of a mango. Quite honestly it is a massive pain in the hole. You have to run your knife around the edge of the stone to get the flesh.
Once you have all the flesh chop it all up into nice big thin slices.
Grab the asparagus. Chop them in half and keep the spears to one side. They look pretty.
Chop the stalky bit of the asparagus into nice little rounds.
So thats all your prep done. Bit of a pain I know but it's easier to cook.
So the fish should be prepped for you. Monkfish is a sturdy fish with a super meaty texture so ideal for this sort of cooking.
Slice it up into nice little thin pieces. Simples.
Lash a bit of oil, pepper and salt onto the fish.
Time to do a bit of cooking. The real beauty here is that it is all cooked in one pot so forget washing up! Lash the garlic, chilli, ginger and carrots into a bit of oil. Cook that for about 3-4 minutes but don't burn it!
Once the carrots have softened up a little push them over to one side.
Chuck the fish in and cook for about 90 seconds without even touching it once.
Start tossing the whole thing around. You are working with a high heat here so don't let it burn and be ready to add the ingredients in quickly one at a time.
Lash in a good glug of soy sauce.
Once it starts steaming up lash in the mango.
Finish it with the asparagus. They should be soft at this time of year so cook it for about a minute. Stir the whole thing up before seasoning with salt and pepper.
Serve it up immediately and enjoy the lovely fresh taste. Only bleedin' gorgeous.
Thats it. Couldn’t really be much easier than that to cook an amazing fish. What I love about this is the fresh, clean and light taste that the dish delivers. Because there are no carbs in here you will have to have a big portion so as you are not starving in a couple of hours time. Give this a lash, off the charts in terms of taste.