Monkfish Stir Fry
Submitted by blkbeaud
Monkfish stir fry with flour-dredged fish cubes, celery, zucchini, red pepper, and mushrooms tossed in soy sauce and sherry. A quick wok dinner with meaty fish and crisp vegetables.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minMonkfish is the ideal stir fry fish because it holds together like no other. Unlike flaky white fish that falls apart the second a spatula touches it, monkfish has a dense, meaty texture that stays in firm cubes even with aggressive wok tossing. Dredged in flour before hitting screaming-hot peanut oil, each piece develops a light, crispy crust.
The one-at-a-time vegetable approach is what makes this stir fry work. Celery, zucchini, onion, red pepper, and mushrooms each get their own turn in the wok, cooked to just tender and then removed. This ensures every vegetable hits its sweet spot instead of ending up with some overcooked and some raw.
Keeping the fish cubes from touching each other in the wok is the critical detail. Crowding causes steaming instead of searing, and steamed monkfish is rubbery. Work in small batches and let each piece get golden on all sides.
The soy sauce and sherry go into the empty wok first, then everything gets tossed back in for a quick coat. Fast and hot, start to finish.
Chef Tips
- Get the wok truly smoking hot before adding oil. A lukewarm wok means greasy, soggy food.
- Cut all vegetables before you start cooking. Once the wok is hot, there’s no time to prep.
- Don’t cook more than 4-5 fish cubes at a time. Space is what gives you a sear.
- Serve immediately. Stir fry doesn’t hold well. The vegetables lose their snap within minutes.
Variations
- Shrimp swap: Use large shrimp instead of monkfish for a quicker-cooking version.
- Ginger garlic: Add minced ginger and garlic to the wok with the soy sauce and sherry for a more aromatic finish.
Ingredients
Directions
Heat wok until very hot.
Add 2 tablespoons peanut oil and coat sides.
Let oil heat for a few seconds.
Add celery and cook about 3 minutes, stirring occasionally with wooden spoon.
When just tender, transfer to platter.
Add zucchini to wok and stir fry for 2 to 3 minutes.
When tender, transfer to platter with celery.
Add onion to wok.
When half cooked, add red pepper and cook about 2 minutes, stirring occasionally.
Transfer to platter with other vegetables.
Next, stir fry mushrooms for 2 to 3 minutes; transfer to platter.
Dredge fish in flour.
Add 1 tablespoon more peanut oil to wok.
Heat to very hot.
Stir fry fish in 2 to 3 batches.
Do not allow cubes of fish to touch each other in wok.
Transfer to platter.
After fish is cooked and removed from wok, add soy sauce and sherry to wok and mix.
Return fish to wok and toss briefly to coat.
Next add vegetables to wok and toss briefly to coat with soy mixture and to heat briefly.
Serve immediately.
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