Coriander & Chili Monkfish Cheeks Stir-Fry Recipe

Lightly coat the 300 grams of monkfish cheeks with 1 tablespoon corn flour. Heat the 3 servings of oil in a wok or large skillet over high heat until shimmering.

Shallow-fry the monkfish cheeks until they're just slightly brown on the outside, forming a light crust. This usually takes a few minutes per side.

Drain the seared monkfish cheeks and set them aside. Finely chop the 3 cloves of garlic and the 1 bunch of coriander together.

In the same pan, add a little more oil if needed, then stir-fry the garlic and coriander mixture until it just starts to turn slightly brown and smells fragrant.