Seaweed Steamed Monkfish with Seasonal Vegetables

INGREDIENTS:

Number of servings

Serves: 4

List of ingredients

1 pcs soaked dried kelp

1½ lb monkfish fillet

1 tsp salt

2 lb lobster stock (substitute: fish or clam stock)

1 tbsp Japanese soy sauce

2-3 lb seasonal vegetables cut in smaller pieces (pak choi, baby carrots, fava beans)

PREPARATION:

• Cut the monkfish fillet into 4 pieces.

• Season with salt and wrap each piece in kelp.

• Steam for 6-8 minutes (don´t steam too hard. Just simmering water).

• Place stock, soy sauce, and vegetable in a saucepan and cover with a lid.

• Bring to a boil and let simmer for about five minutes.

• Serve the soup, vegetables, and fish in a bowl. Top it off with freshly picked herbs like coriander or pea shoots.