Monk fish used to be this shit fish that was brought up with the trawlers catch that the fisherman would eat as they couldn’t sell the ugly thing, plus it is relatively hard to “clean” … then people started to realize that that shit tasted great. It’s kinda like lobster, but a quarter of the work. It has a light sweet taste and a firm texture that lends itself well to steaming.
- A Bamboos/Metal Steamer
- A Glass/Ceramic Bowl that fits inside the steamer
- 1 Monkfish Fillet per person
- ¼ cup Coconut Aminos (or Gluten Free Soy)
- ¼ cup Lime Juice (freshly squeezed)
- ¼ tsp Ginger Root (freshly grated)
- 1 thumb of Ginger Root
- 3 Green Onions
- Place the steamer on your stove with some water in the bottom and heat until the water starts to boil.
- In a bowl, mix the grated ginger, coconut aminos and lime together.
- Slice and then Sliver the ginger and green onions… effectively making look like hair #KnifeSkills
- Place the monkfish into the bowl and pour half of the sauce over top.
- Sprinkle the ginger and green onion on top of that.
- Place the bowl into the steaming steamer and cook until done. (about 5 min)
- Remove from the steamer.
- Serve with some of the broth and use the rest of the marinade as a dipping sauce
You can serve this with some steamed broccoli or boc choy or you can make some Sweet Potato Starch Noodles and serve it with those as well