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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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