Napa Cabbage Wrapped Monkfish with Ponzu Sauce

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
  • Ponzu sauce:
  • 2 tablespoons lime juice
  • 2 tablespoons low-sodium tamari sauce
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced ginger
  • 2 teaspoons sugar
Directions

In a metal or bamboo steamer basket, steam monkfish for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender.

Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more minutes or until fish is cooked through.

Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.

Calorie: 160 calorie per serving Fat: 8 gm per serving


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