Steamed monkfish with Chinese dressing and prawn dumplings

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the prawn dumplings

  • 300g/10½oz prawns, half chopped, half minced
  • 2 tbsp chives, chopped
  • 1 thumb-sized piece ginger, peeled and minced
  • 2 garlic cloves, minced
  • pinch sugar
  • 1 red chilli, diced
  • 1–2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 medium free-range egg yolks, beaten
  • 100g/3½oz cornflour
  • 100g/3½oz sesame seeds
  • neutral oil, for deep frying

For the dressing

  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 green chilli, sliced
  • 3 tbsp Chinese black vinegar
  • 1 tbsp dry sherry
  • 1–2 tbsp chilli bean paste
  • 250ml/9fl oz fish stock
  • 1 tbsp cornflour (optional)
  • salt and freshly ground black pepper

For the monkfish

  • 1 large monkfish fillet

To serve

  • 3 spring onions, sliced
  • handful coriander leaves
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