Monkfish parcels with sambal mahoi

Name: Monkfish parcels with sambal mahoi
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 ½ tbsp sambal oelek; 600 g monkfish fillets (angler); 50 g cashew nuts; 4 kaffir lime leaves (Thai-Kit); 6 sprigs coriander; 2 limes; ½ tsp salt; 1 tbsp olive oil; 4 pieces kitchen twine (approx. 30 cm each)

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fish parcels

600 g monkfish fillets (angler), cut into 8 equal pieces

½ tsp salt

50 g cashew nuts, finely chopped

2 sprigs coriander, finely chopped

1 ½ tbsp Fine Food Sambal Mahoi

1 lime, rinsed with hot water, dabbed dry; use grated zest only

4 kaffir lime leaves (Thai-Kit)

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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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.

Good to know

Serve with:	Basmati rice

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4 people

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Monkfish parcels with sambal mahoi

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