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Monkfish Asian Shiitake Couscous

Monkfish Asian Shiitake Couscous

Monkfish Asian Shiitake Couscous

Recipe by CookingIsLifestyleCourse: Asian Kitchen, Main Food Recipes


Prep time


Cooking time






  • 1 lb Monkfish

  • 8oz shiitake mushrooms finely chopped

  • 8oz baby Bella mushrooms finely chopped

  • 1 Medium leek finely chopped

  • 1 clove of garlic finely chopped

  • 1/4 cup couscous uncooked

  • 1 tbsp toasted sesame oil

  • 1 tbsp soy sauce

  • 1 tbsp black sesame seeds (or toasted white)

  • ½ tsp ginger powder

  • 1 pinch of salt

  • 3 tbsp parsley very finely chopped

  • Gravy:
  • 3oz cooking water

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 glove of garlic


  • Heat sesame seed oil in a pan over medium high until shimmering. Add monkfish cook for about 10-15 mins or until cooked through. You will need to cook on all four sides, 3-5mins on each side. When done, remove from pan and set aside, covered.
  • Clean the mushrooms, leek, parsley and chop very finely. Peel the garlic and chop. In the same pan as the fish was cooked, heat 1 tbsp sesame oil, add garlic and sauté. After 2 minutes add the leek and cook for 2 minutes, stirring occasionally.
  • Then add mushrooms and chopped herbs, reduce the heat and stew until the mushrooms let water. Add the soy sauce, salt, ginger powder and sesame seeds and let simmer for 2-3 minutes.
  • While this is cooking, cook couscous in a separate pot to instructions. When done, add couscous to the mushroom mix. Remove the pan from the heat and Stir everything well.
  • Preheat the oven to 400.
  • Gravy:
  • Mix 3oz water with 2 tablespoons of soy sauce, 1 tablespoon of sesame seed oil and one pressed clove of garlic in saucepan over low heat until warm.
  • Plating:
  • Plate mushroom mixture with fish laid atop. Pour warm gravy over the fish and serve!