Garlic-black bean pan-fried monkfish: Coating was chopped cilantro stems, ginger, a head of garlic, fermented black beans, dark soy sauce, Shaoxing wine, cayenne, black pepper, and a little sugar. Fry monkfish fillets and remove. Stir-fry the coating, remove half, add the fish, and then slather with the remaining coating, turning once. A long-time favorite. Finish with cilantro. Jasmine rice to go with.
Mrs. C has developed a serious muhammara addiction, and made another batch. Friend made a beet dip, which was very good. Sliced cucumbers and toasted naan to go with.
Friend also brought dessert: it was like flan in a puff pastry crust, baked in the air fryer. No pics
