Sweet & Spicy Monkfish Osso Buco Recipe

Prep

Pat the monkfish pieces dry with paper towels. Season both sides with 1½ tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece with the ½ cup of all-purpose flour, shaking off excess.

Brown

Heat 3 tbs neutral oil in a wide, heavy-bottomed skillet or braising pan over medium-high heat until shimmering. Add monkfish pieces in a single layer (work in batches if needed) and sear 2–3 minutes per side until golden-brown. Transfer seared pieces to a plate.

Aromatics

Reduce heat to medium. Add 2 tbs unsalted butter to the pan. When melted, add the grated ginger, minced garlic and diced shallot. Sauté 1–2 minutes until fragrant and the shallot is softened, taking care not to burn the garlic.

Sauce Base

Stir in 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 2 tbs hoisin, 2 tbs honey and 1 tsp chili garlic sauce. Cook 1 minute to combine. Deglaze the pan with 120 ml dry white wine or stock, scraping up browned bits from the bottom.

Braise

Return monkfish pieces to the pan and add 240 ml unsalted chicken or fish stock and the kaffir lime leaf or lime zest and 2 tbs chopped cilantro stems. Bring to a gentle simmer, cover, and reduce heat to low. Simmer gently 12–15 minutes until monkfish is just opaque through the center and cooked through (monkfish is firm; avoid overcooking).

Finish

Remove cover and transfer monkfish pieces to a warm plate. Increase heat to medium-high and reduce the braising liquid slightly for 2–3 minutes. If you prefer a thicker, glossy sauce, stir in the cornstarch slurry (mix 1 tbs cornstarch with 1 tbs water) and simmer 30–60 seconds until thickened. Taste and adjust seasoning with salt or a splash of soy if needed. Spoon sauce over monkfish and keep warm.

While monkfish simmers, bring a large pot of salted water to a boil. Blanch the trimmed green beans 2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat 1 tbs neutral oil and 1 tsp sesame oil in a large skillet or wok over medium-high heat. Add sliced garlic and sauté 30 seconds until fragrant. Add the blanched green beans and stir-fry 2–3 minutes until heated through and beginning to blister.

Add 1 tbs light soy sauce, 1 tbs oyster sauce, 1/2 tsp rice vinegar, and 1/4 tsp red pepper flakes (if using). Toss to coat and cook 30–60 seconds. Remove from heat, sprinkle with 1 tsp toasted sesame seeds and adjust salt to taste (about 1/2 tsp kosher salt total). Keep warm.

Preheat a grill or grill pan to medium-high (around 200–230°C / 400–450°F). Brush pineapple pieces lightly with 1 tsp neutral oil or melted butter. Sprinkle with 1 tbs brown sugar, 1 tsp lime juice and 1/4 tsp chili powder or cayenne if using; pat gently so sugar adheres.

Grill pineapple 2–3 minutes per side until caramelized grill marks form and sugar melts. Remove and keep warm. The grilled pineapple will provide sweet-acid contrast to the spicy-salty monkfish.

Rinse 300 g jasmine rice under cold water until the rinse runs mostly clear to remove excess starch. Drain.

Combine rinsed rice, 360 ml water and 1/2 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat. Reduce heat to low, cover tightly, and simmer 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Place a scoop of steamed jasmine rice on each plate. Arrange 2–3 monkfish ossobuco pieces beside the rice and spoon the sweet & spicy braising sauce over the fish. Add a portion of Asian-style green beans and 2–3 pieces of grilled pineapple to each plate.

Garnish with fresh cilantro leaves, sliced scallions, a sprinkle of toasted sesame seeds and lime wedges on the side. Serve immediately so the monkfish remains moist and the pineapple warm.