Spicy and Sweet Seasoned Dried Monkfish Strips
A Delicious Side Dish: Seasoned Dried Monkfish Strips!
We’ve made a spicy and savory side dish using pre-grilled dried monkfish strips, which are already delicious on their own. It’s a perfect accompaniment to any meal!
Main Ingredients
- 300g Grilled Dried Monkfish Strips (cut into bite-sized pieces)
- 2 Tbsp Mayonnaise
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
If your store-bought grilled dried monkfish strips are already bite-sized, you’re good to go. If they are a bit large, use scissors to cut them into slightly smaller, manageable pieces. This will help the seasoning penetrate better and make them easier to eat.
Step 2
Now, let’s make the flavorful seasoning. In a wide pan or pot, combine the gochujang, oligodang, mirin, and water. Stir well to mix. It’s best to cook this over low heat to prevent the sauce from burning and to develop a deeper flavor. Once you see small bubbles forming around the edges, reduce the heat and let it simmer for another 1-2 minutes until it thickens slightly.
Step 3
Add all the prepared dried monkfish strips to the warm seasoning sauce. Using a spatula or chopsticks, gently toss the strips to ensure each piece is evenly coated with the sauce. Be careful not to mix too vigorously, as this could break the monkfish strips apart.
Step 4
To add a touch of creaminess and enhance the overall flavor, stir in the mayonnaise. Mayonnaise helps to mellow out the spiciness slightly and adds a wonderful moist texture, making the dish even more enjoyable. Mix thoroughly again after adding the mayonnaise.
Step 5
Finally, sprinkle a generous amount of sesame seeds over the seasoned monkfish strips. This adds a nutty aroma and a visually appealing finish, giving the dish a lovely glossy sheen. Your delicious and attractive seasoned dried monkfish strips are now complete! While they are tasty right away, letting them cool a bit will allow the flavors to meld further, making them even more delightful.
