Namban Monkfish from The Sushi Experience by Hiroko Shimbo

Name: Namban Monkfish from The Sushi Experience by Hiroko Shimbo
Ingredients: ½ cup dashi (fish stock); 2 tablespoons shoyu (soy sauce); ¼ cup sugar; 1 teaspoon sea salt; 2 akatogarashi (Japanese red chile peppers) or other small dried red chile peppers; 1 small American eggplant; 4 small cauliflower florets, about 1½ inches in diameter; Vegetable oil for frying; 10 ounces monkfish fillet, boned and skinned, or other whitefish fillet; ½ cup all-purpose flour; ½ cup komezu (rice vinegar)

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Namban means “southern barbarian,” the name given to the tall, fairskinned, redheaded Portuguese who landed in Japan in the sixteenth century, sailing up from Southeast Asia. The preparation uses...

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Ingredients

½ cup dashi (fish stock)
2 tablespoons shoyu (soy sauce)
¼ cup sugar
1 teaspoon sea salt
2 akatogarashi (Japanese red chile peppers) or other small dried red chile peppers
1 small American eggplant
4 small cauliflower florets, about 1½ inches in diameter
Vegetable oil for frying
10 ounces monkfish fillet, boned and skinned, or other whitefish fillet
½ cup all-purpose flour
½ cup komezu (rice vinegar)