For 4 people
For 4 people
Finely chop the white onion and fresh ginger.
Cut the monkfish fillets into large cubes and mix them with Kikkoman low-salt soy sauce, 2 eggs and a little pepper.
In a saucepan, heat 3 tablespoons of peanut oil and fry the chili puree, chopped white onion and ginger over medium heat for about 1 minute 30 seconds.
Add water, lemon juice, tomato puree, Kikkoman Sweet Soy Sauce, powdered sugar, whiskey, sesame oil, and salt.
Coat the monkfish cubes with potato starch. Do this in batches for ease.
Heat peanut oil in a saucepan and fry the monkfish pieces in two batches, as you would for fries.
For the first frying, immerse the pieces in boiling oil. Let them cook for about 1 minute and remove them with a slotted spoon. Set aside. Do not add everything to the frying pan at once.
For the second frying, add a little oil if necessary and proceed in the same way.
Cook for 3 to 4 minutes until the monkfish is hot inside. Separate any pieces that have clumped together.
Drain and present the fried monkfish pieces on a plate, top them with sweet and sour sauce and garnish with chopped spring onion stems, if desired.
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