Coriander Chili Monkfish Cheeks Stir-Fry
Tender monkfish cheeks shallow-fried until golden, then tossed in a fragrant stir-fry of garlic, fresh coriander, and red chili. Finished with soy sauce and chicken stock for a quick, elegant seafood dish with bright, warming spice.
Ingredients
- 1 cup chicken stock
- 1 bunch coriander, chopped
- 1 tablespoon corn flourpotato starch or tapioca starch1:1gluten-freeFull guide →
- 3 cloves garlic, minced
- 11 oz monkfish cheekshalibut cheeks or scallops1:1seafood
similar texture and delicate flavor
- oil, for shallow-frying and stir-frying
- 2 teaspoons red chili, choppedbird's eye chili or Thai chili1:1fresh alternative to driedFull guide →
- 1 tablespoon soya saucetamari1:1gluten-free
- 1 pinch sugar
Instructions
- 1
Lightly coat monkfish cheeks with corn flour.
- 2
Shallow-fry monkfish cheeks in hot oil until slightly brown. Drain and set aside.
- 3
Chop garlic and coriander together.
- 4
Stir-fry chopped garlic and coriander until slightly brown.
- 5
Add chopped chili and all remaining ingredients.
- 6
Add monkfish cheeks and mix well.
- 7
Garnish with coriander and serve warm.
Good to Know
Refrigerate cooked stir-fry in an airtight container up to 2 days. Reheat gently to preserve delicate monkfish texture.
Prepare garlic, coriander, and chili. Coat monkfish cheeks with corn flour up to 1 hour ahead.
Serve warm over steamed rice or with stir-fried vegetables.
Common Mistakes
Overcook monkfish cheeks to avoid rubbery, tough texture.
Use oil at proper temperature when shallow-frying to avoid soggy coating.
Substitutions
Gluten-Free Swaps
General Alternatives
similar texture and delicate flavor