The original recipe is from Nobu and you can find it in, Nobu, the cookbook.
I’ve added slight tweaks to the one below.
2 1/4 cups of dashi
2 tsp. of sake
2 tsp. light soy sauce
1/4 tsp. sea salt
9 oz. of monkfish
freshly ground pepper
vegetable oil for deep frying
flour for dusting
1 TBs of finely chopped cilantro leaves
thin slices of lime for garnishing
1. Bring the dashi to a boil in a medium saucepan over high heat. Add the sake and light soy sauce and adjust flavoring with the salt.
2. Dust the monkish with flour and season with salt and pepper.
3. Bring about 3 inches of oil in a medium saucepan to 340 – 350 degrees. Fry this fish for 3 to 4 minutes. Drain on paper towels.
4. Cut the monkfish into 1/2 inch pieces. Place in the bowl. Add the cilantro and soup. Garnish with lime and serve.