韓式辣燉鮟鱇魚 Braised Spicy Monkfish 아구찜

【韓式辣燉鮟鱇魚 Braised Spicy Monkfish 아구찜】

鮟鱇魚之所以被譽為係「窮人龍蝦」，因為佢肉質實淨，而且肌肉嘅紋理都係一絲絲咁樣，亦都有啲似帶子。所以以佢咁其貌不揚嘅外觀，以前的確難登大雅之堂，所以都係漁民自己收返埋嚟食。

之前因為要拍節目，都問身邊嘅朋友有冇啲有趣嘅菜式推介，而當時我嘅韓國朋友就話好耐都冇食過呢道家鄉菜，就叫我快啲去整比佢食！大大碟，最適合成家人一齊食～有魚又有菜，送飯簡直一絕，難怪我嘅韓國朋友想食返咁耐啦~ 你地都試吓整啦！

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材料 Ingredients：

- 辣醬基底 Spicy sauce base -

做法 Directions：

首先把鮟鱇魚、大醬和薑放入水中煲滾，轉中火，先煮10分鐘。完成後，把魚件用食水沖洗乾淨備用。
把500毫升水煲滾，放入芽菜和鹽，煮5分鐘。完成後，把芽菜撈起備用。煮芽菜的水不要丟掉，留起備用。
製作辣醬基底。把蒜蓉、辣椒碎等等材料拌勻成辣醬基底備用。
在一隻鑊中加入魚件、煮芽菜的水和辣醬基底煮滾，轉細火先煮5分鐘。再放上洋蔥絲、水芹菜和蔥段，放上蓋子，半蒸煮大概6至8分鐘，最後將生粉和50毫升的水拌勻，倒入鍋中煮至稠身便可上碟。最後放上芝麻和麻油便完成。

Put monkfish, Korean soy bean paste and ginger in a pot of water and bring it to a boil, turn down the heat to a simmer and cook for 10 minutes. When done, rinse and clean the fish under water.
Bring 500ml of water to a boil, put bean sprouts and salt in and cook for 5 minutes. When done, remove bean sprouts and keep the cooking liquid for later use.
Make spicy sauce base. Mix minced garlic, rice wine, Korean chilli flakes, soy sauce, salt, plum juice, ground pepper, corn syrup and sugar together.
In a big pot, add the monkfish, cooked bean sprout and its cooking liquid in and bring it to a boil, turn the heat down to a simmer and cook for 5 minutes first. Then add sliced onion, chopped water celery and scallion in, cover with a lid. Cook for 6 to 8 minutes. When done, mix potato starch and a few tablespoons of water to make a slurry, gently pour into the pot while stirring the liquid into the pot. When the sauce thickens, turn off the heat. Drizzle some sesame oil and sprinkle some sesame seeds on top to finish.

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