Aha Bujang's Braised Monkfish (Agujjim)

Cooking tips 💡

• Blanching the monkfish in boiling water first and rinsing in cold water makes the flesh firm and springy, and thoroughly removes bone fragments and impurities from between the joints.
• Use thick soybean sprouts meant for braising to prevent excess moisture during stir-frying and maintain a crunchy texture.
• Adding butter at the end mellows the intense spiciness, adds a glossy finish, and enhances the overall flavor.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-quality braised monkfish with crunchy soybean sprouts and a spicy sauce at home.
• ⭐Those looking for a unique and addictive seafood braise recipe with a buttery twist.