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Monkfish parcels with sambal mahoi
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 215
  • Fat about 10g
  • Carbohydrates about 5g
  • Protein about 26g
This is needed
This is needed for 4 people
Fish parcels
  • 600 g monkfish fillets (angler), cut into 8 equal pieces
  • 50 g cashew nuts, finely chopped
  • 0.5 tsp salt
  • 2 sprigs coriander, finely chopped
  • 1.5 tbsp sambal oelek
  • 4 kaffir lime leaves (Thai-Kit)
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest only
  • 4 pieces kitchen twine (approx. 30 cm each)
  • 1 tbsp olive oil
To grill
  • 1 lime, rinsed with hot water, dabbed dry, cut into wedges
  • 4 sprigs coriander, leaves torn off
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And that's how it's done
And that's how it's done
Fish parcels
Salt the fish. Mix the cashew nuts, coriander, sambal mahoi and lime zest, spread on top of four pieces of fish. Top with the remaining pieces of fish, place one kaffir lime leaf on top of each fish parcel, tie with kitchen twine, brush with oil.
To grill
Charcoal/gas/electric grill: Place the fish parcels in a grill tray, cover and cook over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Squeeze the lime wedges over the grilled fish parcels, garnish with coriander.