Pan Fried Monk Fish with Kung Po
The delicate flavour of monk fish is complimented by a sweet and sticky sauce with crunchy water chestnuts and slices of tongue tingling red chilli.
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350g monkfish
3 Tbsp flour for coating
Salt and Pepper
1 Tbsp vegetable oil
1 jar Sharwood's Kung Po
1 Tbsp chopped coriander for garnish
1 Tbsp chopped peanuts for garnish
Cooking Method
Cut the monk fish into thick diagonal slices across the fillet.
Season the flour with salt and pepper and use to coat the fish.
Fry the fish over a moderate heat, until golden brown and cooked
through, place on a serving dish and keep warm.
Empty the sauce into a small pan and heat through.
Pour sauce over the fish garnish with coriander and peanuts and serve immediately.
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