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Agwi-jjim (아귀찜) - Behold my latest creation! braised monkfish (video and recipe in comments)
In Korean Food

Agwi-jjim (아귀찜) – Behold my latest creation! braised monkfish (video and recipe in comments)


Agwi-jjim (아귀찜) – Behold my latest creation! braised monkfish (video and recipe in comments)

by krntr23

1 Comment

  1. krntr23

    Video of my first (and 2nd) attempts at this..:

    [https://youtu.be/F9onyPAE2nE](https://youtu.be/F9onyPAE2nE)

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    INGREDIENTS

    500g boneless half-dried blackmouth angler

    6 large prawns – peeled and deveined

    500g beansprouts – beans removed (I added and cooked these with my rice)

    2 spicy chillies – chopped

    80g green onion – chopped

    250ml anchovy kelp stock

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    SAUCE

    1tbsp minced garlic

    6tbsp Korean chilli powder

    1tbsp sugar

    1tbsp oligo

    2.5tbsp soy sauce

    1tbsp cornstarch

    ​

    DRESSING

    1tbsp sesame oil

    1tbsp sesame seeds

    ½tsp pepper

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    RECIPE

    1. wash fish

    2. deeply score (to help fish take on flavour from sauce)

    3. coat with mirim, ginger, a pinch of salt and a bit of the stock in a large pot

    4. cover and cook on medium heat for 5 minutes

    5. add a bit more stock if necessary, and beansprouts

    6. cover and cook for another 5 minutes (high heat)

    7. remove from heat and pour liquid from pot into a jug to use later

    8. separate fish from beansprouts. set aside.

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    SAUCE

    9. combine garlic, gochugaru, sugar, oligo, soy sauce, starch and around 150ml stock. set aside.

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    MAIN DISH

    10. add fish and prawns to a large wok/pan

    11. add ⅔ of the sauce and stir fry for 2-3 minutes (until prawns are pink)

    12. add veg (beansprouts, chillies and green onion) remaining sauce and liquid from earlier

    13. stir fry for another 2 minutes

    14. dress with sesame oil, sesame seeds and season with black pepper

    15. serve and eat!

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