Recipe courtesy of Canyon Ranch Health Resort

Napa Cabbage Wrapped Monkfish with Ponzu Sauce

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.
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