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Ingredientes
- 1 lb monkfish cut 4 equal fillets
- 8 x Napa cabbage leaves
- 2 Tbsp. chopped fresh ginger
- Â Â (3/4 tspn ginger per fillet)
- 1/2 c. diced carrot
- Â Â (1 tbspn per fillet)
- 4 tsp minced chives
- Â Â (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
Direcciones
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 16 | 15% |
| Total Fat 1.79g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 773mg | 32% |
| Potassium 547mg | 16% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.15g | 2% |
| Protein 17.18g | 27% |
