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East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes Recipe

East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes

Copyright 2000, Ming Tsai and Budi Kazali, All Rights Reserved

Show: East Meets West With Ming Tsai

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on November 27, 2011

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    This was wonderful, and great for entertaining, we just stop before putting it in the oven, and had no work to do while we had guests.

    One of my favorites!!

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  • on December 11, 2010

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    Wow. This is one of the best sauces I've ever prepared. It takes some effort, but the results are well worth it. I didn't have white wine so substituted vermouth and water. Also substituted cilantro for the lemon grass, but was still delicious! I would prepare the mushrooms prior to searing the fish so they are ready to pop into the sauce. I will make this again for a small dinner party.

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  • on January 02, 2008

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    Yum...This is a must try. I tested this out on friends at a dinner party last weekend. The consensus was that this was the best dish I have ever made. I live on the Florida Gulf Coast and have access to a variety of fresh fish, so I used "scamp" (from the grouper family. Well worth the effort, you will not be disappointed.

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  • on December 20, 2007

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    This is one of the best things I ever tasted but I got confused with what to do with the garlic, do you whipp it too or do you throw it out after you boil it?

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  • on February 28, 2007

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    I have been cooking Ming's dishes for a while now, and I have to say, that this is one that tops the list. Don't worry about the Chinese vinegar if you don't have it, and if you're pressed for time, or throwing a dinner party, the Osso Buco sauce can be made the day before and conserved. Ming has done it again, you must make this.

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  • on December 18, 2006

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    Tastes like eating at a 5 star restaurant!

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  • on August 20, 2004

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    Excellent sauce. For 2 people I used 1 pound of monk fish and the full sauce and mushroom recipes. It was way too much sauce but I froze the leftovers. Perfect served with the whipped potatoes and I added haricot verts as a side.

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