Napa Cabbage Wrapped Monkfish With Ponzu Sauce

Recipe Ingredients

1 lb	454g / 16oz	Monkfish - cut 4 equal fillets
8		Napa cabbage leaves
2 tablespoons	30ml	Minced fresh ginger
		= (3/4 tspn ginger per fillet)
1/2 cup	55g / 1.9oz	Diced carrot
		= (1 tbspn per fillet)
4 teaspoons	20ml	Chopped chives
		= (1/2 tspn per fillet)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Ponzu Sauce
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Low-sodium tamari sauce
2 tablespoons	30ml	Water
1 tablespoon	15ml	Rice vinegar
1 teaspoon	5ml	Minced ginger
2 teaspoons	10ml	Sugar

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B77) - from the TV FOOD NETWORK

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