Cilantro Soup With Monkfish

• 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.

konbu, bonito flakes, sake, soy sauce, salt, monkfish, freshly ground black pepper, arrowroot, vegetable oil, cilantro, chives, thin slices lime

Taken from cooking.nytimes.com/recipes/6666 (may not work)