Monkfish in Miso

• 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

1. Heat oils in a skillet or wok.
2. Add ginger and stir fry a few seconds or until you can smell it, add garlic and mushrooms and stir fry a few moments.
3. Add sugar, mirin and fish.
4. Cover and simmer over low heat until fish is just cooked through, about 5 minutes.
5. Remove from heat and add dissolved miso.
6. Mix well, season to taste with salt and crushed red pepper; stir in scallions and cilantro; serve over brown rice.

vegetable oil, ginger, fresh garlic, shiitake mushrooms, sugar, rice vinegar, soy sauce, salt, green onions, cilantro

Taken from www.foodnetwork.com/recipes/monkfish-in-miso-recipe.html (may not work)