Tender and Chewy Monkfish Stew (Agwijjim) – A Perfect Rice Companion!
Hearty Monkfish Stew for Your Hardworking Husband
Born as the youngest of six siblings, I was showered with love growing up, but now it’s been a long time since both my parents have passed. I’ve always envied my friend whose hometown is Geoje Island. A few days ago, she came all the way to my doorstep to give me a monkfish. ‘Cook this for your husband, just with salt,’ she said. ‘Did you visit your parents?’ ‘Yes. Thank you, I’ll enjoy it.’ I followed my friend’s instructions and simply boiled the monkfish with salt. This dish, even when simply boiled with salt, retains the monkfish’s natural flavor and wonderfully chewy texture, making it a magical dish that makes a bowl of rice disappear in an instant. Why not make this delicious monkfish stew for your loved ones too!
Main Ingredients
- 1/2 Monkfish, cleaned
- 1/3 Tbsp Coarse Salt (for boiling the monkfish)
- 2 Cups Water
- 1/2 Scallion, chopped into bite-sized pieces
Cooking Instructions
Step 1
Pour 2 cups of water into a pot and add 1/3 tablespoon of coarse salt. Bring to a boil over high heat. The salt helps to remove any fishy odor and firms up the monkfish flesh.
Step 2
Once the water is rapidly boiling, carefully add the cleaned monkfish to the pot. Ensure the monkfish is submerged in the water.
Step 3
Cover the pot and reduce the heat to medium. Simmer for about 10-15 minutes, or until the monkfish flesh is opaque and firm to the touch. Once cooked, add the chopped scallions and simmer for another minute to complete this delicious monkfish stew. Enjoy it with a warm bowl of rice!
