"Crispy Fried Monkfish with Chili Oil Vinaigrette is an innovative dish that balances bold flavors, textures, and temperatures to create a wonderfully indulgent meal."
Crispy Fried Monkfish with Chili Oil Vinaigrette
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
Chili Oil Vinaigrette
- 3 tablespoons chili oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1 1/2 tablespoons honey
- 1 teaspoon freshly grated ginger
- 1 clove minced garlic
- salt and ground black pepper, to taste
ingredients
Crispy Fried Monkfish
- 1 pound monkfish fillets
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 beaten eggs
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
ingredients
Sesame Watercress Salad
- 4 cups watercress
- 2 chopped tomatoes
- 1 thinly sliced, red onion
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 3 chopped green onions
- salt and ground black pepper, to taste
Method
Chili Oil Vinaigrette
Step 1
Combine Ingredients: In a bowl, whisk together the chili oil, rice vinegar, soy sauce, fish sauce, honey, grated ginger, and minced garlic. Season with salt and pepper to taste.
Crispy Fried Monkfish
Step 1
Prepare the Monkfish: Rinse the monkfish fillets and pat them dry with paper towels. Cut the fillets into portion-sized pieces and season with salt, ground black pepper, and garlic powder.
Step 2
Dredging: Place the flour, beaten eggs, and Panko breadcrumbs in three separate bowls. First, dredge each piece of monkfish in the flour, shaking off any excess. Then, dip in the beaten eggs, before throughly coating with breadcrumbs, pressing firmly to adhere.
Step 3
Deep Frying: Fill and heat a deep fryer or large dutch oven with enough oil to submerge the fish pieces. Carefully lower the breaded monkfish pieces into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes, depending on the size of the pieces. Use tongs to remove the monkfish from the oil and drain on paper towels.
Sesame Watercress Salad
Step 1
Prepare the Ingredients: Wash and trim the watercress. Chop the tomatoes, and slice the red onion. Add to a large mixing bowl.
Step 2
Prepare Dressing: In a small bowl, whisk together the sesame oil, rice vinegar, and soy sauce.
Step 3
Dress the Salad: Drizzle the dressing over the salad. Gently toss to coat all the ingredients evenly.
Step 4
Serve: Place a fried monkfish portion over ~1 cup of the watercress salad. Drizzle the chili oil vinaigrette over the top of the dish. Garnish with chopped green onions.