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Monkfish In Miso

Monkfish In Miso

Preparation Time:
Cook time:
Yield: 2 servings


1 Tbsp Vegetable Oil
1 Tbsp Oriental Sesame Oil
1 tsp Ginger, minced
1 tsp fresh Garlic, minced
1/2 lb Shiitake Mushrooms, trimmed and thinly sliced
1/2 tsp Sugar
1 Tbsp Mirin or Rice Vinegar
1/2 lb Monkfish, cut into 3/4 inch chunks
1 Tbsp Miso Paste, dissolved in 1 Tbsp Soy Sauce
Salt, to taste
crushed Red Pepper Flakes, to taste
1/2 bunch Green Onions
1/2 cup Cilantro, chopped
2 servings cooked Brown Rice


Heat oils in a skillet or wok. Add ginger and stir-fry a few seconds or until you can smell it. Add garlic and mushrooms and stir-fry for a few more moments. Add sugar, mirin and monkfish. Cover and simmer over low heat until monkfish is just cooked through, or about 5 minutes. Remove from heat and add dissolved miso. Mix well, season to taste with salt and crushed red pepper. Stir in green onions and cilantro, and serve over brown rice.

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