Monkfish with lemongrass

Monkfish with lemongrass

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Give your fish dish a touch of exoticism.


  • For 4 people :
  • 800 g monkfish tail cut into pieces
  • 100 g of rice vermicelli
  • 1 carrot
  • 100 g of gourmet peas
  • 1 heart of lettuce
  • 1 onion
  • 3 stalks of lemongrass
  • 2 tbsp. tablespoon of sesame oil
  • 2 tbsp. sesame seeds
  • mint leaves
  • salt
  • pepper


Rinse, peel and slice the stems of lemongrass and onion.
Boil some water in the lower part of a steamer and put on the upper basket, oiled, with salt and pepper burbot, onion and lemongrass. Cover and cook for 30 minutes.
Wash carrots and gourmet peas. Cut the carrot into sticks and the peas into sections at an angle.
Cook the vermicelli for 5 minutes in salted boiling water, drain and rinse with cold water. 5 minutes before the end of the burbot, add the carrot sticks.
In a frying pan, fry the peas for 3 minutes in the sesame oil. Add the vermicelli and cook for 1 minute.
Line a plate of lettuce and mint. Arrange the vermicelli with peas, then the monkfish and the carrot sticks. Add pepper and sprinkle with sesame seeds.