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Sweet and Sour Monkfish with Deep-Fried Cabbage

Fruity sweet and sour fried monkfish tail served alongside crispy deep-fried shredded Savoy cabbage and shaved scallop roe.

SeafoodMonkfishDeep-FriedCabbageSweet And Sour
Estimated Nutrition
Calories
356.2
kcal / serving
1424.8 kcal total
Carbs
24.7g
per serving
98.6 g total
Fat
16.1g
per serving
64.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Cornflour
0.5
tsp
Soft Brown Sugar
CondimentsSauces
30
ml
Light Soy Sauce
Fruits
125
g
Pineapple
chunks, drained
125
ml
Pineapple Juice
3
piece
Lime
juice only
Liquids
25
ml
Shaoxing Rice Wine
NutsSeeds
1
pinch
Salt
seasoning
1
pinch
Black Pepper
freshly ground
0.5
tsp
Sea Salt
OilsFats
30
ml
Vegetable Oil
2 tbsp divided for the wok
Seafood
1
piece
Monkfish Tail
flesh removed and cut into 2cm chunks
8
piece
Dried Scallop Roes
for garnish
Vegetables
1
piece
Red Chilli
chopped
2
cm
Ginger
fresh, grated
4
piece
Spring Onions
chopped
6
piece
Savoy Cabbage
outer leaves

Method

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