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Napa Cabbage Wrapped Monkfish With Ponzu Sauce Recipe

by Global Cookbook

Ingredients

1 lb monkfish cut 4 equal fillets 8 x Napa cabbage leaves 2 Tbsp. chopped fresh ginger     (3/4 tspn ginger per fillet) 1/2 c. diced carrot     (1 tbspn per fillet) 4 tsp minced chives     (1/2 tspn per fillet)

1/2 tsp salt 1/2 tsp freshly-grnd black pepper 2 Tbsp. lime juice 2 Tbsp. low-sodium tamari sauce 2 Tbsp. water 1 Tbsp. rice vinegar 1 tsp chopped ginger 2 tsp sugar

Directions

1. In a metal or possibly bamboo steamer basket, steam monkfish for 2 min. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 min or possibly till tender.
2. Lay cabbage leaves on a flat surface. Place 3/4 tsp. ginger, 1 Tbsp. carrots, and 1/2 tsp. chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a healthy pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more min or possibly till fish is cooked through.
3. Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if you like. Serve 2 Tbsp. ponzu sauce with 2 monkfish wraps.
4. This recipe yields 4 servings.

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