Recipe courtesy of Madison Cowan, Grand Champion of the Food Network’s “Chopped.”
Easy Monkfish Pho
Generally, I don’t fancy soups or broth during summer months but this exciting Asian street-food dish is light, refreshing & quick to knock up. Proper brain food, monkfish has a unique flavor & firm texture yet is bright & lean & handles loads of spice!
Yellow Onion 1 medium, cut in half through the root
Crushed red chilli flakes ½ tsp
Fennel seeds 1 tsp
Garlic cloves 2, smashed
Cinnamon stick 1
Star anise 2 pods
Fresh ginger 1-inch piece, peeled & smashed
Dashi or vegetable broth 8 cups (store bought)
Soy 1 tbsp
Grapeseed or canola oil 2 tbsp
Monkfish fillets 2, alternatively use sea bass
Chinese 5 spice 1 tsp
Sea salt & fresh cracked black pepper
Thin rice noodles 8 oz.
Fresh coriander small handful
Fresh mint leaves small handful
Spring onions 1 bunch, white part & some green, thinly sliced
Roasted pistachios handful, coarsely chopped
Heat a large, dry nonstick sauté pan over medium high heat. Cook the onion, cut side down, until lightly charred, about 5 minutes & transfer to a plate.
Add the crushed red chilli flakes, fennel seeds, garlic, cinnamon stick & star anise to the pan & cook, whilst stirring, until fragrant, about 30 to 60 seconds, careful not to burn. Quickly transfer to a large saucepan & add the onion, ginger & broth & bring to the boil. Reduce heat, add the soy & simmer until the broth is flavorful, about 5 minutes.
Meanwhile, heat the oil in the sauté pan over medium high heat. Season the fish w/ 5 spice, salt & pepper & sear until golden brown & cooked through, about 3 to 4 minutes per side. Transfer to a cutting board & allow to rest 5 minutes before thinly slicing.
Cook the noodles according to directions & divide among the serving bowls. Add the sliced fish, strain the broth & ladle into the bowls. Garnish the pho with coriander, mint, spring onions & pistachios & serve immediately w/ lime cheeks. Serves 6