Monkfish are sometimes known as "allmouth" since the fish is mostly head and the head is mostly mouth and they are ugly looking with their depressed head ... so make sure you buy the fillet and don't ask for the whole fish or it might turn you off :-)
The meat when not over-cooked is just a lobster away :-) If you like lobster you will love this ugly fish for its great texture and mild flavor.
Monkfish is one of my favorite fish and this soup is my version of canh chua which for me hit the spot right on when I crave for some canh chua (sour fish soup) which I sometimes sprinkle with some chopped bird's eye chilis for a hot and sour version... sluuuuurp!
Ingredients:
- 1 medium size monkfish fillet
- 4 large tomatoes
- some fresh dill
- 1 tsp Knorr tamarind powder
- 1 tsp of salt
- 1 tsp of sugar
- 3 Tsp of fish sauce
- 1/2 T canola oil
Preparation:
- Wash, and score the top of the tomatotes (pic 2), drop in some boiling water for 1 couple minutes, remove, let cool and peel the skin off.
- Trim, wash (pic 4) and mince the dill
- Wash, dry and sprinkle the salt on the monk fish fillet, then slice into 1/8 inch thick slices (pic 5,6)
- Pour the canola oil into a small pot over Medium High heat. When the oil is heated through, drop the tomatoes in and stir fry until the tomatoes are cooked to the consistency of a thick tomatoe sauce. About 5 minutes or so. (pic 7)
- Add just enough water to cover the tomatoes and dilute it to a thick soup, add the tamarind powder, sugar then the fish, dill and fish sauce (pic 9). When the soup start to boil, lower the heat, the fish is done when it has just turn opaque. Turn off the heat, let it a rest for a minute or so and serve hot.
- Have some minced bird-eye chilis on the side for those who like it spicy.
