Monkfish and prawns with garlic, chilli and ginger

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Monkfish and prawns with garlic, chilli and ginger
Monkfish and prawns with garlic, chilli and ginger

Random recipe review

Chinese-style monkfish


Tha's what I thought it tasted like.

The Judge
Servings:Serves 2-3
Calories per serving:377
Ready in:40 minutes
Prep. time:30 minutes
Cook time:10 minutes
Recipe author:JuliaBalbilla
First published:9th August 2013

My husband adores monkfish and this is my variation of Cockles with garlic, chili and ginger which Robin very kindly gave Cookipedia permission to reproduce recently.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe



  1. Heat the groundnut oil in a wok, and stir fry the monkfish for about 2 minutes turning regularly.
  2. Add the sesame oil, chillies, onion, ginger, garlic and sugar and cook for a further 2-3 minutes.
  3. Add the prawns and heat through for 2 minutes.
  4. Stir in the coconut flour mixture.
  5. Mix well, and serve garnished with the soy sauce and the spring onions.

Serving suggestions

Serve on a bed of rice cooked in fish stock


Try basa as an economical alternative to monkfish.

See also

Seafood with garlic chilli and ginger which is Chef's version of Robin's recipe

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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