Cilantro Soup With Monkfish
Published September 18, 2001
- Total Time
- 40 minutes
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Ingredients
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 analysis per serving (4 servings)
2 grams carbs; 17 milligrams cholesterol; 86 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 328 milligrams sodium; 11 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Bring broth to a boil. Add sake and soy sauce. Season to taste with salt. Remove from heat.
- Step 3
Cut monkfish in ½-inch slices. Season with salt and pepper. Dust lightly with arrowroot.
- Step 4
Place oil in deep-fryer, deep saucepan or wok. Bring to about 350 degrees and deep-fry monkfish until crisp and golden, 2 ½ 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.
- Step 5
Reheat broth. Add cilantro. Pour over monkfish. Top fish with a cluster of chives and slice of lime and serve.
Private Notes