Comments on: Monkfish part 3: Agu Jjim — Monkfish Simmered in Red Pepper Sauce

By: Korean cooking

Korean cooking — Tue, 10 Jun 2008 22:07:23 +0000

Wow, this is really interesting… Monk fish is so ugly haha.

By: Laura

Laura — Sat, 10 Nov 2007 19:47:40 +0000

done

By: Laura

Laura — Sat, 10 Nov 2007 19:46:49 +0000

I would like a recipe for monkfish livers please

By: Cat

Cat — Sat, 25 Nov 2006 21:32:00 +0000

Looks delicious and I love the fish’s namesake, but this looks like so much work to me!

By: avonleigh

avonleigh — Wed, 22 Nov 2006 08:12:00 +0000

Beautiful! It all looks fantastic and tasty. Good job and very smart about the soup and sushi. Good directions.

By: ZenKimchi

ZenKimchi — Wed, 22 Nov 2006 01:15:00 +0000

You didn’t gross anyone out. I think you fit right in here.

By: ballsuni

ballsuni — Wed, 22 Nov 2006 01:11:00 +0000

looks so good (drooling)! I haven’t had monkfish livers, but I really miss the taste of 명태 liver and spleen (? pancreas? whatever that is) and brain and eyes. To me, they taste much better than flesh. ( Did I gross out other readers here?)