Napa Cabbage Wrapped Monkfish with Ponzu Sauce

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

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!