Servings: 3 servings
Calories: 357kcal
Ingredients
- 1 1/2 pounds monkfish cut into large chunks
- 8 ounces soybean sprouts rinsed
- 1 cup water or anchovy broth
- 4 scallions cut into 2-inch pieces
- 1 small bunch minari or watercress (optional)
- Sauce: 3 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon allulose, 5 cloves garlic minced, 1 teaspoon grated ginger, 1 tablespoon fish sauce
- 1/2 teaspoon xanthan gum whisked into 2 tablespoons cold water
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Rinse the monkfish and pat dry. Mix the sauce ingredients in a small bowl.
- Put the water in a wide pot and bring to a boil. Add the monkfish, cover, and cook for 6 to 7 minutes, until nearly cooked through.
- Spread the soybean sprouts over the fish, cover, and steam for 4 minutes.
- Add the sauce and scallions and toss everything together with tongs over medium-high heat for 2 to 3 minutes, until the sprouts are coated and bright.
- Pour in the xanthan mixture and stir until the sauce thickens and turns glossy, about 1 minute. Add the minari if using, drizzle with sesame oil, and sprinkle with sesame seeds.
Notes
Keep the lid on while the sprouts steam; lifting it early can give them a grassy taste. Xanthan gum thickens quickly, so add it slowly and stop as soon as the sauce clings to the sprouts.
Chef's Tip: Cod, halibut or large shrimp all work in place of monkfish. Monkfish is prized because its firm flesh does not fall apart.
Keto Swap: Restaurants thicken agujjim with potato or sweet potato starch. Xanthan gum does the same job with no net carbs.
Success Tip: This is a very spicy dish. Serve it with cooling sides like steamed egg and cucumber salad.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 357kcal | Protein: 46g | Fat: 15g | Fiber: 3.7g
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