Stir-fried Monkfish With Black Bean And Red Pepper Sauce On A Bed Of Steamed Spring Greens
This is a quick easy recipe, perfect as a mid week meal. A savoury dish with a mild black bean flavour. Chinese mushrooms add a depth of flavour and texture to the sauce.
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450g Spring greens
350g monkfish - skinned and cut into bite size pieces
1 Tbsp oil
1 x 415g jar Sharwood's Black Bean & Red Pepper
Cooking Method
Wash and thinly slice the spring greens. Blanch the sliced spring greens in boiling water for 3 minutes, drain and keep warm. Gently stir-fry the sliced monkfish over a high heat for 3-4 minutes in oil. Add the sauce and continue to stir-fry for 3 minutes over a high heat. Garnish with sliced spring onions and serve. try using. Try serving with: Fried beansprouts and egg noodles or Thai fragrant rice. Tip: This dish is also delicious when made with beef, pork or prawns.
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