Recipe courtesy of Michele Urvater

Monkfish in Miso

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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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


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.

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