How to Make Boiled Monkfish

Introducing how to make boiled monkfish, a delicious seasonal food in the cold winter.
Boiled monkfish meat is an easy monkfish dish that just needs to be boiled in boiling water. I enhanced the flavor of monkfish vegetable broth and added bean sprouts and water parsley to add texture and flavor. You can enjoy it even more delicious by adding a spicy sauce made of fingered soy sauce, wasabi, and red pepper.
I let you know how to make a boiled monkfish that you can enjoy as a winter seasonal food.
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[Cooking Ingredients]
◆ Boiled Monkfish
600g monkfish
1 teaspoon whole pepper
◆ Preparing monkfish
1 cup rice wine
1 tablespoon salt
◆ Vegetable Broth
2 green onion white stems
1 onion
1 cabbage leaf
1.2L of water
◆ Vegetables
300g bean sprouts
100g water parsley
1 teaspoon vinegar (wash water parsley)
◆ Boiled Monkfish Sauce
2 tablespoons brewed soy sauce
2 tablespoons vinegar
1 tablespoon of cooking wine
1 teaspoon wasabi
1 green and red pepper each
[Cooking Recipe]
◆ Medium Cooking Difficulty
◆ 20 minutes of monkfish preparation
◆ Cooking time 30 minutes
◆ Boiling time for boiled monkfish
(5 minutes of vegetables + 5 minutes of monkfish + 3 minutes of vegetables + 1 minute of moxibustion)
1 Preparing monkfish
Wash the monkfish in salt water and marinate it in rice wine for 20 minutes.
2 Prepare vegetables
Trim and slice the bean sprouts and water parsley.
3 Making vegetable broth
Boil green onions, onions, and cabbage over medium heat for 5 minutes.
4 Making boiled monkfish
Boil the monkfish in water over medium heat for 5 minutes and drain. Pour bean sprouts, water parsley, monkfish, and 1/2 cup of broth. After boiling for 3 minutes over medium heat, Add water parsley and steam for 1 minute.
5 Make the boiled monkfish sauce and serve.
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