Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, spicy sour monkfish stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Spicy sour monkfish stew is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Spicy sour monkfish stew is something that I have loved my whole life. They’re fine and they look wonderful.

This spicy stew recipe is a hearty and nutritious dish. Add the baby spinach leaves and stir through until wilted. The Best Monkfish Stew Recipes on Yummly

To get started with this recipe, we have to first prepare a few components. You can have spicy sour monkfish stew using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spicy sour monkfish stew:

1. Make ready 3 tbsp veg oil
2. Prepare 2 stalks lemongrass (bruised)
3. Take 1 tbsp lemongrass puree (or thinly sliced)
4. Take 1 tsp sea salt
5. Take 1 tsp brown sugar
6. Take 3 tbsp tamarind paste
7. Prepare 800 g monkfish, roughly cut
8. Make ready 10 okra (cuts both end)
9. Get 10 cherry tomatoes
10. Take 4 sprigs thai basil leaves
11. Make ready –paste—
12. Get 10 dried chillies (soaked in boiling water for 10 mins)
13. Take 1 medium union
14. Get 1 shallot
15. Make ready 3 cloves garlic
16. Make ready 2.5 cm ginger
17. Prepare 2 tsp turmeric powder
18. Get 1 tsp shrimp paste
19. Make ready –

The white flesh fish is tender, and the crunchy soybean sprouts nicely complement the fish with a. Agujjim (or agwijjim) is monkfish braised in a red spicy sauce with kongnamul (soybean sprouts). Actually, it's a variation of haemul jjim (spicy braised. The stew is a little bit spicy, a little sweet, and has dozens of variations.

Steps to make Spicy sour monkfish stew:

1. Blend the paste ingredients and set aside.
2. Preheat a saucepan over medium heat. Add oil and cook the lemongrass and puree until fragrant.
3. Add the paste then reduce the heat to low and cook for 2 mins. Stirring occasionally.
4. Add the salt, brown sugar, tamarind and cook for a min.
5. Add fish, okra cherry tomatoes in.
6. Add 800ml water bring it to boil, then reduce the heat to low, simmer until fish is cooked.
7. Serve with rice.

Any number of types of fish can be used, including cod, red snapper, halibut, yellow croaker, corvina, sea bass or pollack. Stews (you'll recognize them by the suffix "-jjigae") are generally cooked quickly, bringing together a panopoly of ingredients, whereas Korean soups (with the suffix "-guk" or "-tang") are brothy, spartan, and cooked for hours—or even days. Both are meant to be eaten with rice on the side. Recipe courtesy of The Fishermen's Wives of Gloucester. Before serving, discard any mussels that remain closed.

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