Japanese Nabemono with Charred Monkfish
A Japanese-inspired hot pot dish featuring charred monkfish, served with a variety of vegetables and noodles. Perfect for a cold evening.
Ingredients
- ●4 Charred Monkfish Fillets
- ●1 cup Japanese Noodles
- ●1 cup Vegetables (Bok Choy, Carrots, Shiitake Mushrooms)
- ●2 tablespoons Sesame Oil
- ●2 tablespoons Soy Sauce
- ●1 inch Ginger, sliced
- ●1/4 cup Green Onions, chopped
- ●1 tablespoon Sesame Seeds
- ●1 cup Zesty Dipping Sauce
Instructions
- 1
1. Prepare the charred monkfish fillets by brushing them with sesame oil and grilling until charred.
- 2
2. In a separate pot, combine the Japanese noodles and enough water to cover them. Bring to a boil and cook until tender.
- 3
3. In a large pot or wok, combine the soy sauce, ginger, and sesame oil. Bring to a boil and simmer for 5 minutes.
- 4
4. Add the sliced vegetables and cook until they are tender.
- 5
5. Add the cooked noodles and charred monkfish to the pot. Stir in the green onions and sesame seeds.
- 6
6. Serve the hot pot with a side of zesty dipping sauce.
- 7
7. Garnish with additional green onions and sesame seeds, if desired.