Sautéed Monkfish with Rice Crackers (Ca Bam Xuc Trang)


Chan Le, Executive Chef of Le Colonial Chicago, transported the Kenmore Live Studio to another time and place. Her dish of Sautéed Monkfish with Rice Crackers recaptured the spirit of 1920s French colonial Southeast Asia.


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preparation

preparation Time
1 mins

cook Time
1 mins

servings
6

calories
148 per serving

ingredients

  • 1 pounds monkfish tail
  • 2 tablespoons vegetable oil
  • 3 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 teaspoons salt
  • 1 tablespoons garlic, chopped
  • 1 tablespoons shallots, chopped
  • 1/2 teaspoons turmeric
  • 3 tablespoons lemongrass, chopped
  • 3 tablespoons cilantro, chopped
  • 1 tablespoons fresh chilies, chopped
  • 1 package sesame rice crackers

directions

Step 1

Thoroughly clean monkfish tail and chop into quarter-inch dice. For marinade, combine fish sauce, oyster sauce, honey, salt, garlic, shallots, turmeric and lemongrass in a shallow bowl to make marinade. Marinate monkfish for one hour.

Step 2

Heat sauté pan and add vegetable oil. Sauté monkfish in small batches until no longer translucent. Do not overcrowd the pan. Set aside cooked fish on paper towels to drain. When the last batch of fish is no longer translucent, add chopped cilantro and chopped fresh chilies. Grill, oven-roast or microwave rice crackers until puffed and brown.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.