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Ingredients

• 3 lb thick monkfish fillets
•     fresh ginger see prep note
• 3 x cloves garlic chopped
• 1 c. Chinese plum wine
• 3/4 c. dry sherry
• 1 x lemon juiced
• 1/2 c. rice wine vinegar
• 1/2 c. white wine vinegar
• 2 tsp lemon zest finely grated
• 2 Tbsp. low-sodium soy sauce
• 3 x dry Chinese chile peppers
• 1 Tbsp. coriander seed
• 2 Tbsp. minced fresh cilantro
•     or possibly flat-leaf parsley
• 1 tsp cayenne pepper
• 2 ounce shiitake mushrooms
• 1 c. sliced celery
• 1/4 lb enoki mushrooms washed and trimmed
• 8 x scallions see prep note

Description

PREP Notes: Cut 8 Thin Slices (about The Size Of A Dime) From Fresh Ginger. Trim Scallions, Keeping 2 Inches Of The Green, And Chop. 1. If The Monkfish Fillets Are Not Trimmed, Use…

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