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- Monkfish parcels with sambal mahoi
Monkfish parcels with sambal mahoi
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
- 0.5 tsp salt
- 50 g cashew nuts, finely chopped
- 2 sprigs coriander, finely chopped
- 1 lime, rinsed with hot water, dabbed dry; use grated zest only
- 1.5 tbsp sambal oelek
- 4 kaffir lime leaves (Thai-Kit)
- 1 tbsp olive oil
- 4 pieces kitchen twine (approx. 30 cm each)
To grill
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- 1 lime, rinsed with hot water, dabbed dry, cut into wedges
- 4 sprigs coriander, leaves torn off
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.
