Monkfish Hot Pot (Anko Nabe)

Have you seen monkfish? If you’re thinking of that scary looking fish with a gigantic head and mouth, you’re absolutely right. That is monkfish.

Monkfish (Lophius americanus) is sometimes called Anglerfish, Goosefish, Belly-fish, All-mouth, Bull-mouth, Fishing-frogs, Frog-fish, Devil-fish, sea-devils, and Poor Man’s Lobster. 

Despite its unique and spooky appearance, monkfish is considered a fish that goes no waste in Japan, and it’s regarded as an expensive high-quality fish. This versatile fish can be prepared using almost any cooking method because the flesh doesn’t disintegrate easily.  It can be grilled, stewed, pan-fried, roasted, and of course, cooked in a hot pot!

Monkfish Hot Pot (Anko Nabe)

Ingredients

For Hot Pot

• 1 lb monkfish (anko) (454 g)
• ¼ lb steamed monk fish liver (ankimo) (113g)
• 3 shiitake mushrooms
• 1 enoki mushrooms
• 1 inch carrot
• 1 shungiku shungiku (or any green leafy vegetable)
• 1 negi (leek/green onion)
• 8 leaves napa cabbage
• 1 block medium firm tofu
• 1 package shirataki noodles

For Kombu Dashi (See Notes)

• 4 cups water (950 ml)
• 1 piece kombu (dried kelp)

For Seasonings

• 5 Tbsp miso
• 4 Tbsp soy sauce
• 4 Tbsp mirin
• 2 Tbsp sake (dry sherry or Chinese rice wine)

Instructions

1. Gather all the ingredients first.
2. Make kombu dashi by soaking the kombu into 4 cups water.
3. Cut the monkfish into larger bite-size pieces, about 1.5-2 inch pieces.
4. Cut the steamed monkfish liver into ½ inch rounds. If you have raw liver, you will need to steam it for 10 to 20 minutes first.
5. Bring a large pot of water to a boil. Once boiling, add the monkfish to blanch for 15 seconds.
6. Remove the fish from the pot and immediately transfer into a bowl of iced water. This will remove the fishy smell and help firm up the flesh of the fish. Once chilled, remove from the iced water and set aside.
7. Cut the negi diagonally (If you use leek, rinse well to get rid of the dirt between them).
8. Cut napa cabbage into bite-size pieces.
9. Cut shungiku into 2-inch pieces and tofu into cubes.
10. Discard the bottom part of enoki mushrooms and rinse quickly.
11. Discard the stem of shiitake mushrooms and add the decorative cut if you like (See How to Make Decorative Shiitake). Cut out carrot flower (See How to Make Flower Carrot).
12. Set a donabe (Japanese earthenware hot pot) over a portable stove at the table. You can also cook in a large pot on your stove top.
13. Add the monkfish liver in the donabe and cook on low heat. As soon as the liver starts releasing oil, use a wooden spatula/ spoon to smash it into a paste or ground-meat-like texture. It may burn a little bit, but that’s okay as long as it’s very mildly charred. It adds more flavors.
14. Once the liver gets pasty, add 5 Tbsp miso and combine well. Each miso brand/type has different saltiness and you just have to taste and decide if you need to add more (you will need at least 5 Tbsp).
15. Gradually add kombu dashi while mixing the miso mixture.
16. Add 4 Tbsp mirin, 2 Tbsp sake, and 4 Tbsp soy sauce, and mix well.
17. Add negi (leek/green onion), bottom part of napa cabbage, shungiku, shirataki, enoki mushrooms, and monkfish.
18. Let cook a little longer before you add in tofu and shiitake mushrooms.
19. Once boiling, add leafy parts of napa cabbage and shungiku. Cover, and continue to cook for another 7-10 minutes. Skim fat and scum using a fine mesh sieve.
20. Enjoy the hot pot and add more ingredients as you eat. When the broth is reduced, you may need to add more water (or dashi if you have extra).

https://www.justonecookbook.com/monkfish-hot-pot/