Gochujang Glazed Monkfish with Fermented Black Bean Risotto
This dish features tender, flaky monkfish coated in a fiery and sweet gochujang glaze, pan-seared to perfection. It is served atop a creamy, umami-rich risotto infused with the complex flavors of fermented black beans and topped with crisp enoki mushrooms.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the gochujang glaze: In a mixing bowl, whisk together gochujang, honey, soy sauce, and sesame oil. Mince the garlic and ginger and add to the glaze. Set aside.
~5 min - 2
Pat the monkfish fillets dry with paper towels. Season lightly with salt and pepper.
~2 min - 3
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Sear the monkfish fillets for 3-4 minutes per side, until golden brown. Brush generously with the gochujang glaze during the last minute of cooking. Remove from pan and set aside.
~8 min - 4
For the risotto, finely chop the shallots. Rinse the fermented black beans under cold water and roughly chop them.
~3 min - 5
In a large saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped shallots and sauté until softened, about 3 minutes.
~3 min - 6
Add the arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear translucent.
~2 min - 7
Pour in the white wine and stir until it is completely absorbed by the rice.
~2 min - 8
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
~20 min - 9
Stir in the chopped fermented black beans, butter, and optional Parmesan cheese. Season with salt and pepper to taste. The risotto should be thick but still pourable.
~3 min - 10
While the risotto is finishing, trim the ends of the enoki mushrooms and separate them. In a separate small frying pan, quickly sauté the enoki mushrooms in a little oil until lightly browned and crisp, about 2 minutes.
~4 min - 11
To serve, spoon a generous portion of the black bean risotto onto each plate. Top with the gochujang glazed monkfish and garnish with the sautéed enoki mushrooms.
~2 min
Tips
- Ensure your vegetable broth is kept warm while making the risotto; this helps maintain a consistent cooking temperature and prevents the rice from cooling down.
- The monkfish can be served whole fillets or cut into medallions after searing, depending on your preference for presentation.
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