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		<title><![CDATA[Mediterranean fondue]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/mediterranean-fondue-2273.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 04 Jul 2015 23:57:43 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Discover the flavours of the sea with this Mediterranean fondue recipe. Easy and quick to make, you will love this gourmet dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Shell the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;prawns,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leaving&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;tails.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/coconut-monkfish-black-sesame-4279.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;monkfish&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into cubes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;red mullet fillets&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into pieces.&#60;/span&#62; Place in a dish and refrigerate. &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fish soup,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cl of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-with-dried-fruits-and-saffron-10757.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;saffron&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a fondue &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;pot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bring to a boil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Lightly salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;/span&#62;pepper.&#60;/p&#62; &#60;p id=&#34;result_box&#34; class=&#34;&#34; lang=&#34;en&#34;&#62;&#60;strong&#62;3.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Prick&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the fish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/chickpea-cream-with-prawns-6974.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;prawns&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on wooden&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spikes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and dip&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;5 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fish soup.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic croutons&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/mediterranean-fondue-2273.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/mediterranean-fondue-2273.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Monkfish with white beans, Chinese cabbage and bean sprouts]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/monkfish-white-beans-chinese-cabbage-bean-sprouts-6934.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 14 Jun 2015 14:19:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Want a healthy dinner? Make this steamed dish of monkfish with white beans, beansprouts and Chinese cabbage.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Soak the white beans in cold water for 2 hours. Drain and pour into a pot with water. Cover, cook for 1 hour and drain again.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Wash the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pain-viande-au-chou-rouge-4354.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;cabbage&#60;/a&#62;, cut into 6 portions and place them in a steamer. Cook for 10 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Heat oil in a pot, place the cooked beans with the bean sprouts and reheat for 10 minutes over low heat for the monkfish.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Heat the butter in a large pan and sear the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-beans-cilantro-cocotte-75.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;monkfish &#60;/a&#62;medallions for 5 minutes on each side. Add salt,&#160; pepper and add the vegetables. Cover and set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Replace the fish by the cabbage, brown them for 3 minutes then season. Divide the beans, the bean srouts and the fish on plates then add the cabbage.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-white-beans-chinese-cabbage-bean-sprouts-6934.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-white-beans-chinese-cabbage-bean-sprouts-6934.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Zarzuela]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/zarzuela-2-17170.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 23 May 2015 08:45:08 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Monkfish, shrimp, calamari and bacon gently blend their flavors to give this sumptuous zarzuela served with rice.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Shell the prawns and set the heads and shells aside. Cut the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/american-style-monkfish-3327.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;monkfish &#60;/a&#62;into pieces. Wash the&#160;squids and cut into small strips. Peel and chop&#160;garlic cloves. Peel the onions but chop only 2 of them.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat 2 tablespoons of olive oil in a pot and toss the shells and prawn heads for 2 minutes while stirring. Add the third&#160;whole &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/minced-meat-lasagna-onions-bell-peppers-14986.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;onion&#160;&#60;/a&#62;and the &#60;em&#62;bouquet garni&#60;/em&#62;. Pour in 2&#160;litres of water, add salt and bring to a boil. Cover and reduce the heat, then cook for 1 hour. Filter the stock over a saucepan and set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Drain the peeled tomatoes and chop them finely. Set the juice aside. Remove the seeds of the chilli pepper and chop. Heat half of the remaining oil in a pot and soften the onions and chopped garlic while stirring. Add the chopped tomatoes and the juice. Leave to cook on low heat for 15 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Heat the remaining oil in a saucepan, toss the calamari, monkfish, lardons and chilli pepper while stirring for 5 minutes. Pour all of it into the pot with tomatoes. Add salt and pepper. Sprinkle with stock, add the saffron and bring to a boil. Reduce the heat and leave to simmer gently for 15 minutes. Add the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/melon-prawn-skewers-8667.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;prawns &#60;/a&#62;and season to taste 5 minutes before the end of cooking. Serve the zarzuela with rice.&#60;/p&#62;    &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/zarzuela-2-17170.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/zarzuela-2-17170.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[American-style monkfish]]></title>
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		<pubDate>Thu, 16 Apr 2015 08:10:41 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Love monkfish? Try this flavourful monkfish recipe with prawns and mussels.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Peel and chop the &#60;a title=&#34;Shallot fondue&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/side-dishes/shallot-fondue-9519.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62; and garlic. Wash and dry the dill, the parsley and chop 4 sprigs of each then grate the orange zest to fill 1 teaspoon and cut into julienne. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Rinse and drain the &#60;a title=&#34;Coconut monkfish with black sesame&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/coconut-monkfish-black-sesame-4279.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;monkfish&#60;/a&#62; medallions, fry them for 2 minutes on each side in a pot with 1 tablespoon of oil and 20 g of butter. Pour 2 tablespoons of cognac and flambe the fish. Remove the monkfish and set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. In the same pot, toss the shallots and garlic in 20 g of &#60;a title=&#34;Roasted chicken with sage butter&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-truffle-chicken-sage-butter-3224.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;butter&#60;/a&#62;, then pour 10 cl of white wine and bring the mixture to a boil. Incorporate the lobster bisque, tomatoes, orange zest, Cayenne pepper and finely chopped herbs. Pour in a small glass of water. Add salt and pepper to taste and simmer for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. During this time, cook the black rice as indicated on the packet. Wash and clean the mussels and cook until they open with the remaining white wine, then filter the juice and incorporate the American sauce. Sear the prawns for 5 minutes in the pan with 1 tablespoon of oil, and flambe with the remaining cognac. Then them with the mussels and the monkfish in the sauce and season to taste.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Drain the rice, incorporate the rest of the butter and mix. Divide fish on the plates, the &#60;a title=&#34;Appetizer mussels&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/appetizer-mussels-8678.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mussels&#60;/a&#62; and the prawns, then the sauce. Decorate with the...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/american-style-monkfish-3327.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/american-style-monkfish-3327.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/american-style-monkfish-3327.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Monkfish pot au feu]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/monkfish-pot-au-feu-9521.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 15 Apr 2015 10:00:59 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Give a twist to the traditional French pot au feu, and opt for a more sophisticated with monkfish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1,5 liters of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a stew pot&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the fish stock&#60;/span&#62;, &#60;em&#62;bouquet garni&#60;/em&#62; &#60;span class=&#34;hps&#34; &#62;and leave to simmer&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Prepare &#60;span class=&#34;hps&#34; &#62;and wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;all the&#60;a title=&#34;Saffron risotto with vegetables and anchovies&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/saffron-risotto-vegetables-anchovies-10716.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; vegetables&#60;/a&#62;.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Immerse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the broth&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;30 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;monkfish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and continue to simmer&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;20 minutes more.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Coconut monkfish with black sesame &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/coconut-monkfish-black-sesame-4279.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; monkfish&#60;/a&#62;&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;place on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a serving platter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vegetables.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;broth and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;serve immediately.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; You can add seafood to this dish.&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-pot-au-feu-9521.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-pot-au-feu-9521.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Coconut monkfish with black sesame]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/coconut-monkfish-black-sesame-4279.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 13 Apr 2015 09:19:49 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[On the fishmonger's stall, monkfish is one of the least attractive fish! Yet its very fine flesh is extremely popular! Check this monkfish recipe  with coconut milk and black sesame.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Finely chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shallot.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mash the &#60;/span&#62;coriander seeds. &#60;span class=&#34;hps&#34; &#62;Tie up&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;monkfish tail&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;so that it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;does not deform&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;while cooking.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;In a pot, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;add oil&#60;/span&#62;, fry &#60;span class=&#34;hps&#34; &#62;the onion&#60;/span&#62;, shallot and &#60;span class=&#34;hps&#34; &#62;coriander seeds &#60;/span&#62;for &#60;span class=&#34;hps&#34; &#62;3 minutes&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper lightly&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Pour the &#60;span class=&#34;hps&#34; &#62;fish stock&#60;/span&#62;. When it starts simmering, add &#60;span class=&#34;hps&#34; &#62;the coconut milk&#60;/span&#62;, whisking, &#60;span class=&#34;hps&#34; &#62;and bring to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a boil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Immerse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;a title=&#34;Monkfish and scallop duo&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-and-scallop-duo-3324.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;monkfish&#60;/span&#62;&#60;/a&#62; tail  &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;20 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;3.&#60;/span&#62; &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Drain the fish&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Strain the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;broth&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;reduce by half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Stir-fried potatoes with spring onions and sesame prawn&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/stir-fried-potatoes-spring-onion-sesame-prawn-1047.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; sesame seeds&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a saucepan.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Adjust the seasoning&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Wash,...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/coconut-monkfish-black-sesame-4279.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/coconut-monkfish-black-sesame-4279.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/coconut-monkfish-black-sesame-4279.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Zarzuela]]></title>
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		<pubDate>Mon, 13 Apr 2015 07:00:08 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Zarzuela is a typical dish of Catalonia, Spain. Here is the traditional dish recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Peel the shrimps, set aside the shells and heads. Cut the &#60;a title=&#34;Monkfish and scallop duo&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-and-scallop-duo-3324.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;monkfish&#60;/a&#62; into pieces. Clean the squid and cut into thin slices. Peel the onions and garlic. &#60;span title=&#34;Hachez 2 oignons et l&#8217;ail.&#60;br /&#62;&#60;br /&#62;&#60;br /&#62; &#34;&#62;Chop 2 onions and garlic.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat 2 tablespoons of olive oil in a pan and fry the shells and&#60;a title=&#34;Shrimp and avocado ceviche &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimp-avocado-ceviche-2572.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; shrimp &#60;/a&#62;heads for 2 minutes, stirring. Add the third onion and &#60;em&#62;bouquet garni&#60;/em&#62;. Pour 2 liters of water, salt and bring to a boil. Cover, reduce heat and cook for 1 hour. &#60;span title=&#34;Filtrez le bouillon au-dessus d&#039;une casserole et r&#233;servez-le.&#60;br /&#62;&#60;br /&#62;&#60;br /&#62; &#34;&#62;Strain the broth over a saucepan and set aside.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;  Drain the peeled tomatoes and chop finely. Reserve the juice. Remove seeds and chop the chili. Heat half of the remaining oil in a pan and melt the chopped onion and garlic, stirring. &#60;span title=&#34;Ajoutez les tomates hach&#233;es et le jus et laissez cuire 15 minutes &#224; feu doux.&#60;br /&#62;&#60;br /&#62;&#60;br /&#62; &#34;&#62;Add the chopped tomatoes with the juice and cook for 15 minutes over low heat.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Heat the remaining oil in a frying pan and fry the sliced &#60;a title=&#34;Chef Andrea Bontempi: Squid ink linguine, sustainable black tiger prawn, cuttlefish, Italian parsley sauce &#34; href=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-andrea-bontempi-squid-ink-linguine-sustainable-black-tiger-prawn-cuttlefish-italian-parsley-sauce-6149.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;squid&#60;/a&#62;, monkfish pieces, bacon and chili, stirring for 5 minutes. Pour in the tomato mixture. Salt and pepper. Sprinkle with the reserved broth, add the saffron and bring to a boil. Reduce heat and cook for 15...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/zarzuela-10153.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/zarzuela-10153.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/zarzuela-10153.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Monkfish coconut curry]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/monkfish-coconut-curry-6933.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 21 Mar 2015 10:54:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Enjoy this rich monkfish coconut curry dish with a bowl of steaming hot ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Cut the monkfish into big pieces.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat the oil in a wok or pan, fry the onions, ginger and curry then add the pieces of &#60;a title=&#34; Fish and vegetable gratin &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/fish-vegetable-gratin-1575.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;fish &#60;/a&#62;and the tomatoes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Leave to cook 10 minutes, stirring from time to time&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Add the &#60;a title=&#34;Mashed potatoes with coconut milk&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/mashed-potatoe&#8230;h-coconut-milk-4946.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coconut milk&#60;/a&#62;, mix well and reduce heat. Leave to cook for 10 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Add the Vietnamese fish sauce, the sugar and the lime to taste.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Garnish with cilantro and serve with rice&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; You can replace the tomatoes with zucchinis This recipe can also be made with chicken.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit : Suzi Wan&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-coconut-curry-6933.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-coconut-curry-6933.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Monkfish and scallop duo]]></title>
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		<pubDate>Wed, 11 Feb 2015 09:02:15 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Prepare this gourmet monkfish and scallop dish right in your own home. Bring the briny taste of the sea to your table.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a large pot, heat the &#60;em&#62;court-bouillon&#60;/em&#62; and the Chablis. Reduce the mixture by half over high heat. Place the &#60;a title=&#34;Salmon and egg cocotte with sorrel&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/salmon-and-egg-cocotte-with-sorrel-388.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-388&#34; target=&#34;_blank&#34;&#62;yolks&#60;/a&#62; in a pan with 1 tablespoon of water and pepper and whisk for 2 minutes. Place all it into a &#60;em&#62;bain-marie&#160;&#60;/em&#62;or a double-boiler and incorporate the&#160;&#60;em&#62;court-bouillon&#60;/em&#62; reduction bit by bit until the sauce is frothy. Keep warm and set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Place the monkfish cubes in&#160;the basket of a steamer, salt and cover it. Leave it to cook for 10 minutes and then add the scallops and cook for another 5 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Wash the morel &#60;a title=&#34;Mushroom, mozzarella and lemon zest bruschetta&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/mushroom-mozzarella-lemon-zest-bruschetta-5944.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mushrooms&#60;/a&#62;, drain and pat dry. Cook in butter for 5 minutes in a covered pan and season.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Divide the scallops, the monkfish and the morel mushrooms on plates. Sprinkle the Chablis mixture. Decorate with the dill and salmon roe. Serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; You can replace Chablis with champagne. For a more economic option, swap the&#160;scallops with&#160;salmon.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-and-scallop-duo-3324.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/monkfish-and-scallop-duo-3324.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Curry monkfish with coconut milk]]></title>
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		<pubDate>Fri, 23 Jan 2015 08:27:57 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Here is a recipe to prepare a curry monkfish with coconut milk. A hit for Chinese New Year.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut &#60;span class=&#34;hps&#34; &#62;the monkfish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into large pieces.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat the oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a wok&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or frying pan&#60;/span&#62;,&#160;&#60;em&#62;saut&#233;&#160;&#60;/em&#62;&#60;span class=&#34;hps&#34; &#62;onions, &#60;a title=&#34;Stir-fry chicken with honey&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/stir-fry-chicken-honey-5578.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;ginger&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and curry. A&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;dd&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;monkfish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and tomatoes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cook for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;10 minutes, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;occasionally&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Add the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/rice-pudding-coconut-milk-orange-zest-11203.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coconut milk&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stir well and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;reduce heat&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cook for 10&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Add Nu&#246;c M&#225;m sauce, sugar &#60;span class=&#34;hps&#34; &#62;and lime&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to adjust the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;taste.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Garnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;coriander leaves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;serve immediately&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with &#60;a title=&#34;Rice pudding&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/rice-pudding-5475.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rice&#60;/a&#62;&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; You can r&#60;span class=&#34;hps&#34; &#62;eplace&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tomatoes&#60;/span&#62; by &#60;span class=&#34;hps&#34; &#62;zucchini&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;This recipe can be&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;made&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with chicken.&#60;/span&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/curry-monkfish-coconut-milk-5586.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/curry-monkfish-coconut-milk-5586.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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