CILANTRO SOUP WITH MONKFISH

Cilantro Soup With Monkfish image

Provided by Nobu Matsuhisa

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 0 grams, TransFat 0 grams