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Poached Monchong with Green Tea Broth

Featured in the Honolulu Star-Advertiser on October 9, 2013.

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Ingredients:

Poached Monchong with Green Tea Broth

  • Water to cover fish about 2 cups
  • 1 teaspoon of salt (water should be slightly salty to taste)
  • 1/3 cup ginger, thinly sliced
  • 4 green onions, 2 inch slices
  • 4 monchong fillets (6 ounce pieces)

Sauce:

  • 1-1/2 cups brewed green tea
  • 1 cup dashi (Japanese fish stock)
  • 2 fresh shitake mushrooms
  • 1-1/2 tablespoons low-sodium shoyu
  • 1 teaspoon sugar
  • 1 inch piece of ginger
  • 1 Hawaiian chili pepper (thinly sliced)
  • 1 teaspoon sesame seed oil
  • 1/4 cup green onions, sliced finely
  • Squeeze of lemon to taste, optional

Directions:

  1. In a large saucepan, over medium heat, combine water, salt, ginger, green onions.
  2. Submerge monchong in poaching liquid and simmer (do not boil) for 10-12 minutes or until fish is opaque.
  3. Remove fillets from saucepan; set aside.
  4. In a small pot, over medium heat, combine the tea, dashi, mushrooms, shoyu, sugar, ginger, and chili pepper; let simmer for 5-7 minutes.
  5. Remove from heat and finish with sesame oil, green onions, and a squeeze of lemon (optional).
  6. Place fillets in a serving dish and spoon over broth.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
200 calories, 3.5 g fat, 0 g saturated fat, 75 mg cholesterol, 1000 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g sugar, 37 g protein

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