Monkfish Miso Nabe

Name: Monkfish Miso Nabe
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 carrot, sliced into long thin strips; 4 servings 1Carrot (sliced into long thin strips); 4 servings 4? length of dashi kombu (kelp for making dashi stock); 2 Tbsps Mirin; 2 Tbsps mirin; 79 milliliters Miso; 79 milliliters miso; 454 grams monkfish cut into large pieces; 57 grams Shimeji mushrooms, trimmed; 57 grams shimeji mushrooms, trimmed; 3 leaves napa cabbage, halved lengthwise, then cut into large pieces; 3 leaves napa cabbage, (halved lengthwise, then cut into large pieces); 59 milliliters sake kasu; 1 package shirataki noodles, rinsed and drained; 1 package Shirataki noodles, rinsed and drained; 946 milliliters Water; 946 milliliters water

Monkfish Miso Nabe is a gluten free, dairy free, and pescatarian main course. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 24g of protein, 5g of fat, and a total of 262 calories. This recipe serves 4. If you have sake kasu, napa cabbage, mirin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

If you have time, soak the kombu in the water for at least one hour to make the stock for the nabe. If not, you can simmer the water and kombu for about ten minutes.

Ingredients you will need

Kombu

Stock

Water

Remove the kombu from the water, then add the mirin, sake kasu, miso and monkfish along with any tougher vegetables like carrot, gobo, and Tokyo negi. Simmer all the ingredients together until the monkfish and vegetables are tender (about 20-30 minutes).When you're ready to eat, just add the rest of the vegetables and bring it back to a simmer until they're cooked. Top with the mitsuba and serve with rice.

Ingredients you will need

Vegetable

Monkfish

Mitsuba

Carrot

Kombu

Mirin

Water

Miso

Rice

Sake

Ingredients

Servings:

carrot, sliced into long thin strips 4servings

1Carrot (sliced into long thin strips)4servings

4? length of dashi kombu (kelp for making dashi stock)2Tbsps

monkfish cut into large pieces 57grams

Shimeji mushrooms, trimmed 57grams

shimeji mushrooms, trimmed 3leaves

napa cabbage, halved lengthwise, then cut into large pieces 3leaves

napa cabbage, (halved lengthwise, then cut into large pieces)59milliliters

sake kasu 1package

shirataki noodles, rinsed and drained 1package

Shirataki noodles, rinsed and drained 946milliliters

Water 946milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.