- 1 ½ strips konbu
- 1 scant cup dried bonito flakes
- 1 tablespoon sake
- 2 teaspoons Japanese soy sauce
- Sea salt
- 9 ounces monkfish
- Freshly ground black pepper
- 2 tablespoons arrowroot
- Vegetable oil for deep-frying
- 2 teaspoons finely minced cilantro leaves
- ¼ cup chives cut in 2-inch lengths
- 4 thin slices lime
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
259 calories; 22 grams fat; 1 gram saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 11 grams protein; 16 milligrams cholesterol; 272 milligrams sodium
- Place konbu in saucepan with 4 cups water over medium heat. Slowly heat to not quite boiling. Adjust heat so this takes about 10 minutes. Immediately remove konbu and discard. Add bonito flakes. Bring to a boil and remove from heat. When flakes sink to bottom of pot, strain broth through fine sieve lined with coffee filter or paper towel. Transfer broth to clean saucepan.
- Bring broth to a boil. Add sake and soy sauce. Season to taste with salt. Remove from heat.
- Cut monkfish in 1/2-inch slices. Season with salt and pepper. Dust lightly with arrowroot.
- Place oil in deep-fryer, deep saucepan or wok. Bring to about 350 degrees and deep-fry monkfish until crisp and golden, 2 1/2 to 3 minutes. Drain briefly on paper towel and place 2 to 3 slices fish in center of each of 4 warm shallow soup plates.
- Reheat broth. Add cilantro. Pour over monkfish. Top fish with a cluster of chives and slice of lime and serve.