Napa Cabbage Wrapped Monkfish with Ponzu Sauce Recipe

Name: Napa Cabbage Wrapped Monkfish with Ponzu Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound monkfish, cut into 4 equal fillets; 8 Napa cabbage leaves; 2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet); 1/2 cup diced carrot (1 tablespoon per fillet); 4 teaspoons chopped chives (1/2 teaspoon per fillet); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons lime juice; 2 tablespoons low-sodium tamari sauce; 2 tablespoons water; 1 tablespoon rice vinegar; 1 teaspoon minced ginger; 2 teaspoons sugar

Servings: persons

1 pound monkfish, cut into 4 equal fillets
8 Napa cabbage leaves
2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet)
1/2 cup diced carrot (1 tablespoon per fillet)
4 teaspoons chopped chives (1/2 teaspoon per fillet)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lime juice
2 tablespoons low-sodium tamari sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced ginger
2 teaspoons sugar

1
In a metal or bamboo steamer basket, steam monkfish for 2 minutes.
2
Remove from steamer and halve.
3
Place cabbage leaves in steamer basket and cook for 5 minutes or until tender.
4
Lay cabbage leaves on a flat surface.
5
Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish.
6
Season with a pinch of salt and pepper.
7
Roll, folding in sides to enclose monkfish.
8
Steam for 4 to 5 more minutes or until fish is cooked through.
9
Combine all ingredients for ponzu sauce in a blender container and puree.
10
Strain, if desired.
11
Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.
12
Calorie: 160 calorie per serving Fat: 8 gm per serving

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound monkfish, cut into 4 equal fillets, 8 Napa cabbage leaves, 2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet), 1/2 cup diced carrot (1 tablespoon per fillet), and more.

Yes, Napa Cabbage Wrapped Monkfish with Ponzu Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Napa Cabbage Wrapped Monkfish with Ponzu Sauce

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