Clean and cut the fish into about 2 inch-thick pieces. Drain, and pat dry with a paper towel. Mix well with a teaspoon of salt and the wine. Let it stand while preparing the other ingredients.
Aguijjim (Spicy Braised Monkfish)
From: Korean Bapsang
- 1.5 pounds monkfish (agwi, 아귀 or agu 아구)
- 2 tablespoons rice wine or dry white wine or use dry white wine
- 1 teaspoon salt
- 6 large shrimp, unpeeled (or a few little neck clams) - optional
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger
- 3 tablespoons gochugaru (Korean red chili pepper flakes)
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- pepper to taste
- 2 tablespoons water
- 8 ounces soybean sprouts
- 2 ounces minari or watercress cut into about 3 to 4 inch lengths
- 2 scallions cut into about 2 inch lengths
- 1 tablespoon corn or potato starch, mixed in 2 tablespoons of water
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
Combine all the seasoning ingredients.
Prepare a bowl with ice water. In a medium size pot, bring 1 cup of water to a boil. Add the soybean sprouts, and cook, covered, for 2 minutes over high heat. Drain, and immediately plunge them into the ice water. Drain.
Heat a heavy, deep skillet. Add 1/2 cup of water and the fish, and cook, covered, over medium heat, for 3 or 4 minutes. Flip the fish over half way through the process.
Stir in the seasoning mix and the optional shrimp (or clams). Continue to cook, covered, for an additional 2 to 3 minutes, or until the fish is tender and the optional shrimp is cooked through (or the clams open).
Pour in the starch slurry, and stir well until the sauce thickens. Add the vegetables. Gently toss to evenly coat the vegetables with the sauce. Stir in the sesame oil and sesame seeds at the end. Serve with a bowl of rice.