Restaurant & Galeria 346
fried monkfish topped with
a lemongrass sauce
Ingredients
- 1 whole monkfish (approximately 500g)
- vegetable oil
- lemongrass sauce
- 5 tablespoons cornstarch flour
- 100g lemon grass stalks, thinly sliced
- 100g tamarind water
- 2-3 tablespoons palm sugar
- 1-2 tablespoons soy sauce
- 1 small bulb ginger, julienne
serves 2
Preparation
for the fish
Clean, de-scale and gut the fish. Add 3cm of vegetable oil to
a shallow pan and bring to a high temperature. Wash the fish under
running water and coat both sides thoroughly with cornstarch flour.
Fry in the oil for about 6-8 minutes, until the fish is golden
brown, turning the fish over halfway through. Leave to one side
to cool slightly.
for the sauce
In a saucepan, heat up the tamarind water, white sugar, soy sauce,
lemongrass and ginger. Boil for 3-5 minutes until the flavours
have blended and the sugar has dissolved.
to finish
Spoon the sauce over the fish and serve.
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