Dinner for 4

Korean Monkfish Stew

Name: Korean Monkfish Stew
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 1/2 lb monkfish; 2 tbsp cooking rice wine or dry white wine; 1 tsp salt; 6 large shrimp (optional); 1 tbsp minced garlic; 1 tsp finely grated ginger; 3 tbsp gochugaru; 1 tsp sugar; 1 tbsp soy sauce; pepper to taste (optional); 2 tbsp water; 8 oz soybean sprouts; 2 oz minari or watercress; 2 scallions; 1 tbsp corn or potato starch; 2 tsp sesame oil; 1 tsp sesame seeds

Monkfish and shrimp simmer with sprouts, greens, garlic, ginger, and a spicy gochugaru sauce.

$5.29per serving $$$

25 minstart to table

4servings

Korean Dairy-free High-protein Family Dinners Cold-weather comfort Winter

Ingredients

1 1/2 lb monkfish
2 tbsp cooking rice wine or dry white wine
1 tsp salt
6 large shrimp (optional)
1 tbsp minced garlic
1 tsp finely grated ginger
3 tbsp gochugaru
1 tsp sugar
1 tbsp soy sauce
pepper to taste (optional)
2 tbsp water
8 oz soybean sprouts
2 oz minari or watercress
2 scallions
1 tbsp corn or potato starch
2 tsp sesame oil
1 tsp sesame seeds

Steps

Toss the monkfish and optional shrimp with the rice wine and salt, then let them stand for 5 minutes.
Mix the garlic, ginger, gochugaru, sugar, soy sauce, pepper, water, and starch in a bowl.
Bring 1 inch of water to a simmer in a large covered skillet, add the sprouts, and cook for 3 minutes.
Add the fish, shrimp, sauce, and minari or watercress, cover, and simmer for 8 minutes until the fish flakes easily or reaches 145 F.
Stir in the scallions and sesame oil, then cook for 1 minute and sprinkle with sesame seeds.

Main ingredient on sale this week? See what to make with tuna steak, mahi, halibut, trout on sale.