Best Wok Cooked Monkfish With Sesame Soy Sauce Recipes

MONKFISH IN MISO

Monkfish in Miso image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 tablespoon each of vegetable oil and Oriental sesame oil
1 teaspoon minced ginger
1 teaspoon minced fresh garlic
1/2 pound Shiitake mushrooms, trimmed and thinly sliced
1/2 teaspoon sugar
1 tablespoon Mirin or rice vinegar
1/2 pound monkfish cut into 3/4-inch chunks
1 tablespoon miso paste dissolved in 1 tablespoon soy sauce
Salt and crushed red pepper flakes
1/2 bunch green onions
1/2 cup chopped cilantro

Steps:

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.

SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE

Sesame-Crusted Fish With Butter and Ginger Sauce image

This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Provided by Mark Bittman

Categories dinner, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup sesame seeds
4 skinless fillets like black sea bass or red snapper, 6 ounces each
Salt and freshly ground black pepper
3 tablespoons neutral oil, like corn or canola
2 tablespoons butter
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce

Steps:

Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams