Pan-fried monk fish

Pan-fried monk fish

Monk Fish has thick, fresh, chewy and refreshing meat, and tastes a bit like lobster. It also has high nutritional value. This time, it is pan-fried with butter and garlic, which makes the flavor richer and smoother.

Ingredients
Steps
  1. Wash the monk fish and drain dry.
    Wash the monk fish and drain dry.
  2. Pat dry with kitchen paper.
    Pat dry with kitchen paper.
  3. Rub pepper powder all over the fish to remove the fishy smell.
    Rub pepper powder all over the fish to remove the fishy smell.
  4. Spread cornstarch on a plate, place the fish on top, and spread the cornstarch evenly over the fish.
    Spread cornstarch on a plate, place the fish on top, and spread the cornstarch evenly over the fish.
  5. Heat oil in a hot wok and fry the monkfish.
    Heat oil in a hot wok and fry the monkfish.
  6. After frying until both sides are golden brown, take out the fish, place it on a plate and cut it into large pieces.
    After frying until both sides are golden brown, take out the fish, place it on a plate and cut it into large pieces.
  7. After cutting, turn on the fire, put the fish back into the wok, and fry both sides repeatedly.
    After cutting, turn on the fire, put the fish back into the wok, and fry both sides repeatedly.
  8. Add 40g butter into the wok in two batches.
    Add 40g butter into the wok in two batches.
  9. Then add the minced garlic and stir-fry.
    Then add the minced garlic and stir-fry.
  10. Add about 1/3 teaspoon salt.
    Add about 1/3 teaspoon salt.
  11. Finish.
    Finish.
Languages
Pan-fried monk fish - English version
Lotte poêlée - Français (French) version
香煎和尚鱼 - 简体中文 (Simplified Chinese) version
Rape frito - Española (Spanish) version
Gebratener Seeteufel - Deutsch (German) version
アンコウのソテー - 日本語 (Japanese) version
팬 튀김 몽크 피쉬 - 한국인 (Korean) version
ปลากะพงทอดน้ำปลา - แบบไทย (Thai) version
Pesce monaco fritto in padella - Italiana (Italian) version
Ikan biksu goreng - Bahasa Indonesia (Indonesian) version