Spicy Braised Monkfish with Soybean Sprouts and Minari

What you need

• 800 g (1 3/4 lb) monkfish, cleaned, cut into 5 cm (2 in) pieces
• 300 g (10 oz) soybean sprouts, rinsed
• 100 g (3 1/2 oz) minari, or watercress, cut into 5 cm (2 in) lengths
• 4 scallions, cut into 5 cm (2 in) lengths
• 1 red chili, sliced
• 400 ml (1 2/3 cups) anchovy stock
• 3 tbsp gochugaru, Korean chili flakes
• 3 tbsp soy sauce
• 1 tbsp soybean paste, doenjang
• 1 tbsp sugar
• 6 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 2 tbsp rice wine
• 1 tbsp toasted sesame oil
• 2 tbsp potato starch, mixed with 4 tbsp water
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   In a bowl, mix the gochugaru, soy sauce, soybean paste, sugar, garlic, ginger, rice wine and sesame oil into a thick red paste.

2. 2

   Bring 1.5 l of water to a boil and blanch the monkfish for 2 min. Drain and rinse off any scum.

3. 3

   Bring the stock to a boil in a wide, deep pot. Add the sprouts and lay the monkfish on top.

4. 4

   Cover and cook over medium-high heat for 6 min.

5. 5

   Spoon the red paste over the fish, cover again and simmer over medium heat for 8-10 min, stirring gently once or twice, until the fish is opaque and firm and the sprouts are tender.

6. 6

   Add the minari, scallions and red chili and cook for 1 min.

7. 7

   Stir the starch mixture, pour it in and stir gently until the sauce turns glossy and clings to the fish, about 1 min.

8. 8

   Sprinkle with the sesame seeds and serve hot, with steamed rice.

Imported from cookmonkeys.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.