Broiled Monchong: It’s time to give tuna and salmon a break
It’s so easy to hastily pick up a tray of tuna or salmon at the market. But take a careful look around next time. If you see some light pink fresh monchong fillets, consider giving them a try!
While not the prettiest fish in the sea compared to ocean dwellers such as mahimahi and onaga, monchong can certainly hold its own in terms of flavor and texture.
Here are what the fillets look like when you buy them.
It’s a super simple preparation – marinate the monchong fillets in a bowl with about a cup of vegetable oil, a couple cloves of minced garlic, salt and pepper. Let it sit for about 5 to 10 minutes.
Broil the fish for about 5 minutes flipping once half way through. It cooks really fast so don’t step away for too long.
We had our broiled monchong with some of these yaki onigiri.
These “grilled” rice balls with soy sauce were pretty good. They come frozen and you actually heat them up in the microwave for a couple minutes. The shoyu flavor is subtle and adds a nice salty flavor to the musubi.
This was a really fast and light dinner…and if your taste buds are anything like mine, they will thank you for the change in pace!