Sunday, October 28, 2012

steamed monkfish

I at times see this fish and for the longest time curious how it taste. I think it is a small monkfish. The Asian grocery stores rarely have them. They are fresh but not live. I decide to give one a try.
i brought it home and clean it myself - it is now ready to go into a steamer

de-scaled
gill and innards removed
ready for steaming

i use a big Thai steamer

just simple sliced scallion and ginger to be top onto the steamed fish
done steaming
add the topping
pour scorching hot oil and add light soy sauce, and a dash of ground white pepper

It is very delicious. The meat is silky, delicate, and sweet (as in umami). Also the skin around the fins and the bones just melt in the mouth.
only a cat can do a better job licking the bones cleaner

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