Cilantro Soup With Monkfish Recipe

Name: Cilantro Soup With Monkfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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; 1/4 cup chives cut in 2-inch lengths; 4 thin slices lime

Servings: persons

1 1/2 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
1/4 cup chives cut in 2-inch lengths
4 thin slices lime

1
Place konbu in saucepan with 4 cups water over medium heat.
2
Slowly heat to not quite boiling.
3
Adjust heat so this takes about 10 minutes.
4
Immediately remove konbu and discard.
5
Add bonito flakes.
6
Bring to a boil and remove from heat.
7
When flakes sink to bottom of pot, strain broth through fine sieve lined with coffee filter or paper towel.
8
Transfer broth to clean saucepan.
9
Bring broth to a boil.
10
Add sake and soy sauce.
11
Season to taste with salt.
12
Remove from heat.
13
Cut monkfish in 1/2-inch slices.
14
Season with salt and pepper.
15
Dust lightly with arrowroot.
16
Place oil in deep-fryer, deep saucepan or wok.
17
Bring to about 350 degrees and deep-fry monkfish until crisp and golden, 2 1/2 to 3 minutes.
18
Drain briefly on paper towel and place 2 to 3 slices fish in center of each of 4 warm shallow soup plates.
19
Reheat broth.
20
Add cilantro.
21
Pour over monkfish.
22
Top fish with a cluster of chives and slice of lime and serve.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 strips konbu, 1 scant cup dried bonito flakes, 1 tablespoon sake, 2 teaspoons Japanese soy sauce, and more.

Yes, Cilantro Soup With Monkfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cilantro Soup With Monkfish

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