(Serves 1)

8 ounces fresh monkfish filet, marinated for at least 48 hours prior to preparation.
Salt and white pepper, to taste

Miso marinade
1 cup white miso paste
1 ounce sweet soy
2 ounces regular honey
1/2 cup mirin
1/2 cup rice wine vinegar

After cleaning and portioning fish, season with salt and pepper.
Then cover fish with marinade and place in zip-lock bags. Reserve for service.

Monkfish slaw
1/2 ounce of red peppers, zucchini, carrots, scallions (only the green part), julienne
2ounces cabbage, shredded
1/2 ounce fresh mint and cilantro

Toss and dress with toasted garlic-sesame vinaigrette (recipe follows)

Garlic-sesame vinaigrette
3 cups chopped garlic
2 quarts canola oil
3 cups sesame oil
1/2 bottle sweet chili
2 cups mirin
1 cup sweet soy
1 cup honey

In large saucepan brown garlic really well then add sesame seeds, simmer 2 mins. Then take pan off of the fire and whisk in the rest of ingredients. Cool down and reserve.

To serve

Canola oil, as needed
Won ton strips
Curry oil, as needed
Roasted cashews, chopped

Remove monkfish from marinade. Sear in canola oil over high heat a minute on each side then finish cooking in oven to desired doneness, about 8 minutes.
Garnish slaw with fried won ton strips. Drizzle fish with curry oil and top with roasted cashews.