500 g monkfish tail fillets cut into 2 cm cubes
4 tbsp fish seasoning
1 tbsp corn oil
200 g pack babycorn and mangetout, corn cut in half lengthways
2 x 284 ml tubs fish stock
1/2 pack medium egg noodles, cooked as pack instructions and refreshed
15 g pack fresh coriander, finely chopped
4 tbsp fish seasoning
1 tbsp corn oil
200 g pack babycorn and mangetout, corn cut in half lengthways
2 x 284 ml tubs fish stock
1/2 pack medium egg noodles, cooked as pack instructions and refreshed
15 g pack fresh coriander, finely chopped
method
1. Place the monkfish cubes in a plastic bag with the fish seasoning and shake to combine.
2. Heat the oil in a large frying pan or wok, then add the fish and cook for 3-4 minutes. Remove and put to one side.
3. Add the babycorn and cook for 2-3 minutes, then add the mangetout and cook for a further minute.
4. Finally add the stock and noodles, then heat through.
5. Divide the broth between 4 small deep bowls and top with the monkfish. Sprinkle with the coriander and serve immediately.
2. Heat the oil in a large frying pan or wok, then add the fish and cook for 3-4 minutes. Remove and put to one side.
3. Add the babycorn and cook for 2-3 minutes, then add the mangetout and cook for a further minute.
4. Finally add the stock and noodles, then heat through.
5. Divide the broth between 4 small deep bowls and top with the monkfish. Sprinkle with the coriander and serve immediately.
serving amount
serves 4
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