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Exotic Spiced Monkfish with Black Rice and Edamame
Exotic Spiced Monkfish with Black Rice and Edamame

Exotic Spiced Monkfish with Black Rice and Edamame
A sophisticated dish featuring monkfish with a unique blend of spices, served with black rice and edamame.
Exotic Spiced Monkfish with Black Rice and Edamame

To provide a balanced meal with high protein and complex carbohydrates, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     black rice
  • 100
    g
     edamame
  • 100
    ml
     coconut milk
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 1
    item
     lime
  • 5
    g
     coriander
  • 1
    tsp
     chili powder
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Exotic Spiced Monkfish with Black Rice and Edamame
Instructions:
  1. Rinse the black rice under cold water and cook according to package instructions.
  2. In a bowl, mix chili powder, grated ginger, minced garlic, lime juice, salt, and pepper.
  3. Marinate the monkfish in the spice mixture for at least 20 minutes.
  4. Heat olive oil in a pan over medium heat. Sear the monkfish on both sides until cooked through.
  5. In a separate pot, heat coconut milk and add cooked edamame. Season with salt and pepper.
  6. Serve the monkfish over a bed of black rice, topped with edamame and a drizzle of coconut milk sauce.
  7. Garnish with fresh coriander leaves.
Nutrition Per Serving 550 g Per 100g
Energy 978 kcal 178 kcal
Protein 60 g 10.9 g
Fibre 10 g 1.8 g
Salt 2 g 0.4 g
Sugar 5 g 0.9 g
Carbohydrates 90 g 16.4 g
Fat 40 g 7.3 g
  • 200
    g
     monkfish
  • 100
    g
     black rice
  • 100
    g
     edamame
  • 100
    ml
     coconut milk
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 1
    item
     lime
  • 5
    g
     coriander
  • 1
    tsp
     chili powder
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Rinse the black rice under cold water and cook according to package instructions.

In a bowl, mix chili powder, grated ginger, minced garlic, lime juice, salt, and pepper.

Marinate the monkfish in the spice mixture for at least 20 minutes.

Heat olive oil in a pan over medium heat. Sear the monkfish on both sides until cooked through.

In a separate pot, heat coconut milk and add cooked edamame. Season with salt and pepper.

Serve the monkfish over a bed of black rice, topped with edamame and a drizzle of coconut milk sauce.

Garnish with fresh coriander leaves.

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