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Monkfish in Miso
1 tb Vegetable oil
1 tb Oriental sesame oil
1 ts Minced ginger
1 ts Minced fresh garlic
1/2 lb Shiitake mushrooms, trimmed; thinly sliced
1/2 ts Sugar
1 tb Mirin or rice vinegar
1/2 lb Monkfish; cut in 3/4" pieces
1 tb Miso paste; dissolved in 1 tb Soy sauce
Salt and crushed red pepper flakes
1/2 bn Green onions
1/2 c Chopped cilantro
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 a few
moments. Add sugar, mirin and fish. Cover and simmer over low heat
until fish is just cooked through, about 5 minutes.
Remove from heat and add dissolved miso. Mix well, season to taste
with salt and crushed red pepper; stir in scallions and cilantro;
serve over brown rice.
Yield: 2 servings
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