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Japanese-inspired pot roasted monkfish
Fruit and vegetables
1 banana
shallot
, thinly sliced
3
garlic
cloves, thinly sliced
2cm/¾in piece
ginger
, peeled and julienned
100g/3½oz
shiitake mushrooms
4cm/1½in
daikon
, thinly sliced
6 baby
carrots
3
spring onions
, finely chopped
handful
fresh coriander
leaves
Cooking ingredients
2 tbsp
vegetable oil
1
star anise
50ml/2fl oz
soy sauce
500ml/18fl oz fish
stock
1 tbsp toasted
sesame seeds
Meat, fish and poultry
50ml/2fl oz
mirin
1 whole
monkfish
tail, on the bone (approx. 750g/1lb 10oz)
Other
1 tbsp miso paste
Back to recipe
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