Roasted Monkfish with Bamboo Shoot and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Monkfish has such a wonderful firm texture that holds up beautifully to roasting, and the ginger soy glaze brings everything together with incredible depth of flavor. Fresh ginger is amazing for digestion and gives you that warming, spicy kick without any heat. The best part is that this meal is totally doable on a busy night, coming together in just 45 minutes from start to table. Bamboo shoots add a lovely crunch and are wonderfully light, making this dish feel both indulgent and nutritious. Give this one a try and I promise your dinner guests will be impressed.
Ella x
Ingredients
- ¾ kgmonkfish fillets(patted dry, cut into 4 portions)
- 473 mlfresh bamboo shoots(halved lengthwise)
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(thinly sliced)
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 teaspoonssesame oil
- 2 tablespoonsolive oil
- 3green onions(sliced, divided)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 teaspooncornstarch
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). While the oven heats, prepare a small bowl and whisk together soy sauce, rice vinegar, honey, sesame oil, minced ginger, and cornstarch until the cornstarch dissolves completely.
Tip: Dissolving the cornstarch beforehand prevents lumps in your glaze.
- 2
Pat the monkfish fillets dry with paper towels and season both sides generously with sea salt and black pepper. This helps develop a better crust when roasting.
Tip: Dry fish ensures better browning and prevents steaming during roasting.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place monkfish fillets in the pan and sear for 2-3 minutes per side until golden brown, then transfer to a plate.
- 4
In the same skillet, add sliced garlic and cook for 30 seconds until fragrant. Add the bamboo shoots and stir-fry for 2 minutes until lightly caramelized.
Tip: Don't overcrowd the pan; let the bamboo shoots develop some color for better flavor.
- 5
Return the seared monkfish fillets to the skillet, nestling them among the bamboo shoots. Pour the prepared ginger-soy glaze evenly over everything.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the monkfish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Tip: Monkfish has a firm texture similar to lobster and won't dry out as easily as other white fish, but don't overcook it.
- 7
Remove from the oven and let rest for 2 minutes. The residual heat will finish cooking the fish perfectly while the glaze sets slightly.
- 8
Plate the monkfish and bamboo shoots, drizzling any pan sauce over the top. Garnish with sliced green onions and serve immediately with steamed rice or Asian greens.
Tip: The glaze thickens slightly as it cools, so serve while still warm for the best consistency.
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