Stewed monkfish with cauliflower


300 grams cauliflower

1 monkfish

2 green peppers

1 red pepper

1 small bunch green onion

1 piece ginger

1/2 teaspoon black pepper

2 star anise

1 tablespoon cooking wine

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon chicken powder

1 teaspoon sliced parsley

2 tablespoons vegetable oil


1. Remove the seeds from the red and green peppers, slice the red and green peppers, shred the ginger, slice the green onion


2. Remove the guts from the fish, rinse repeatedly until clean


3. Slice the fish into chunks


4. Slice the cauliflower into florets, blanch the cauliflower in boiling water for 2 minutes, take out, drain


5. Heat a skillet over low heat, pour vegetable oil in the skillet, heat the oil until shimmering, add the star anise and black peppers in the skillet, fry until fragrant, drop the green onion and ginger in the skillet, turn up to high heat, stir until fragrant


6. Add the fish in the skillet


7. Boil until the soup is smooth


8. Pour some water in the skillet, add white sugar and some salt in the skillet


9. Add cooking wine in the skillet


10. Cover the skillet with the lid, turn up to high heat, bring to a boil, turn down to medium heat, stew for 20 minutes


11. Stew until the soup is moderately thickened


12. Add the cauliflower, green pepper, and red pepper in the skillet


13. Stew for 2 minutes, until the cauliflower is thoroughly cooked


14. Season with chicken powder


15. Sprinkle the parsley in the skillet


16. Serve