Delicate Steamed Monkfish (Agui Suyuk) with Zesty Mustard Sauce
#MonkfishRecipe #HowToMakeAguiSuyuk #HomemadeMustardSauce #KoreanHomeCooking #MinariTwist
Wondering about the simplest yet most flavorful way to enjoy monkfish? It’s Agui Suyuk! This dish features lightly blanched monkfish, offering a pure, unadulterated taste of the sea, beautifully complemented by fragrant blanched minari (water dropwort), often prepared as ‘Minari Ganghoe’. This creates a comforting and wholesome meal. We’ll also whip up a simple yet potent mustard sauce to dip the monkfish into. Enjoy the subtle sweetness and unique texture of monkfish with this easy-to-follow recipe!
Zesty Mustard Sauce Ingredients- 2 Tbsp Korean mustard powder (Yeon-gyeja)
- 8 Tbsp Chamsos (a common Korean savory sauce, typically soy sauce-based with sweet and tangy notes)
Monkfish Suyuk Ingredients- 500g Monkfish, cleaned and prepared
- 2 Tbsp Soju (Korean rice wine, for deodorizing)
- 2 Tbsp Vinegar (to firm the flesh and remove any fishy odor)
- 80g Fresh Minari (water dropwort)
- Prepared Mustard Sauce (to taste)
- 500g Monkfish, cleaned and prepared
- 2 Tbsp Soju (Korean rice wine, for deodorizing)
- 2 Tbsp Vinegar (to firm the flesh and remove any fishy odor)
- 80g Fresh Minari (water dropwort)
- Prepared Mustard Sauce (to taste)
Cooking Instructions
Step 1
Chamsos is a popular sauce often served with Korean dishes like fried chicken or braised pig’s trotters. It’s typically soy sauce-based, balanced with sweet and sour elements. Using Chamsos as a base for your mustard sauce creates a delightful tangy and pungent flavor, reminiscent of the sauces served at Korean seafood restaurants.
Step 2
To the Chamsos, add 2 tablespoons of Korean mustard powder. You can adjust the amount of mustard to control the level of spiciness.
Step 3
Whisk the mustard powder into the Chamsos until smooth and well combined. This easy mixture is your perfect dipping sauce for Agui Suyuk or Agwi Jjim (braised monkfish). Chamsos is readily available in most Asian grocery stores.
Step 4
Prepare the minari by trimming off any tough stems or wilted leaves. Wash it thoroughly under cold running water and then drain well, setting it aside.
Step 5
If using frozen monkfish, ensure it’s fully thawed before proceeding. Fresh monkfish will yield the best texture and flavor.
Step 6
Bring a pot of water to a rolling boil. Add 2 tablespoons of soju and 2 tablespoons of vinegar to the boiling water. This helps to eliminate any fishy odor and improve the texture of the monkfish. Carefully place the prepared monkfish into the boiling water and poach for about 5-7 minutes, or until it’s cooked through and tender. Be careful not to overcook, as the flesh can become mushy.
Step 7
Gently remove the cooked monkfish from the boiling water and let it cool slightly. Once it’s cool enough to handle, cut it into bite-sized pieces.
Step 8
Do not discard the monkfish poaching liquid. Instead, pour the hot liquid over the prepared minari. This quickly wilts the minari, creating a dish called ‘Minari Ganghoe’ that retains its crisp texture. (Tip: For an even crisper ‘Minari Ganghoe’, after pouring the hot water, immediately rinse the minari under cold water to stop the cooking process and drain well.) Arrange the sliced monkfish and the blanched minari on a serving plate, with the prepared mustard sauce on the side. Your simple and delicious Agui Suyuk is ready to be enjoyed!
