With food shortages taking place at restaurants, we decided to look through some cookbooks to see what we could whip up at home. One recipe that caught my eye was a Chili Monkfish Stir-Fry. We had most of the ingredients at home, so this was going to be an easy dish to make. And seriously, if I could make it, then anybody in the world can.
For this meal though, we substituted monkfish for tilapia as that’s what we had available to us. All in all, it was extremely simple to prepare and took around 45 minutes.
Ingredients
- 12oz pasta twists
- 1 1/4 monkfish, trimmed and cut into chunks
- 2 tbsp peanut oil
- 1 green chile pepper, deseeded and cut into matchsticks
- 2 tbsp sesame seeds
- Pinch of cayenne pepper
For the marinade
- 1 garlic clove peeled and chopped
- 2 tbsp dark soy sauce
- Grated zest and juice of 1 lime
- 1 tbsp sweet chile sauce
- 4 tbsp olive oil
Instructions
-
Bring a large saucepan of lightly salted water to a rapid boil and add the pasta. Stir, bring back to a boil, and cook for 8 minutes. Drain thoroughly and reserve.
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For the marinade, mix together the chopped garlic, dark soy sauce, lime zest and juice, sweet chile sauce, and olive oil, then add the monkfish chunks. Stir until all the monkfish is lightly coated in the marinade, then cover and refrigerate for at least 30 minutes, spooning the marinade over the fish occasionally.
- Heat a wok, then add the oil and heat until almost smoking. Remove the monkfish from the marinade, scraping off as much marinade as possible, add to the wok and stir-fry for 3 minutes. Add the green chile pepper and sesame seeds, and stir-fry the mixture for an additional minute.
- Stir in the pasta and marinade, and stir-fry for 1-2 minutes. Sprinkle with cayenne pepper and garnish with sliced green chile peppers. Serve immediately.
The fish tasted great and everything was rather zesty in flavor. The only thing I would do for this dish is to make more marinade to mix in with the noodles.
Overall though, this was a quick, easy and affordable dish to make that could serve 2-4 people.
Happy Dining,
Eddy
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