Monkfish with Pickled Mustard Greens
A homestyle Chinese favorite featuring flaky monkfish simmered in a savory braise with pickled mustard greens. The vegetables lend a pleasant tang that perfectly complements the mild, firm fish.
Story
Monkfish has firm, white flesh that holds up beautifully when simmered with pickled vegetables. This dish comes together quickly but delivers restaurant-quality flavors with simple technique.
Ingredients
monkfish fillet
400g
pickled mustard greens (zai cai)
150g
fresh ginger
2 inches, minced
garlic cloves
3, minced
shaoxing cooking wine
2 tablespoons
vegetable oil
3 tablespoons
sugar
1/2 teaspoon
salt
to taste
Instructions
1
Prep the ingredients
Cut the monkfish into bite-sized chunks, roughly 2 inches each. Rinse the pickled mustard greens under cold water to draw out excess salt, then squeeze dry and roughly chop. Have your ginger and garlic measured and ready by the stove.
2
Bloom the aromatics
Heat oil in a wok or large skillet over medium-high heat until it shimmers. Add the minced ginger and garlic, stirring constantly for about 30 seconds until they become fragrant and just start to turn golden. Keep watch—they can go from perfect to burnt in a flash.
3
Sear the fish
Add the monkfish pieces to the wok in a single layer. Let them cook undisturbed for 2 minutes until the underside turns opaque and develops a light golden crust. Carefully flip and cook another minute.
4
Braise until tender
Pour the shaoxing wine over the fish, then scatter the chopped pickled mustard greens on top. Add the sugar and about 1/4 cup of water. Cover and simmer on medium-low for 8-10 minutes, letting the fish finish cooking and soak up the tangy flavors. Season with salt to taste and serve warm.
