Monkfish parcels with sambal mahoi
Ingredients
for 4 person
| 600 g | monkfish fillet (angler), cut into 8 equal pieces |
| ½ tsp | salt |
| 50 g | cashew nut, finely chopped |
| 2 sprig | 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 leaf (Thai-Kit) |
| 4 piece | kitchen twine (approx. 30 cm each) |
| 1 tbsp | olive oil |
| 1 | lime, rinsed with hot water, dabbed dry, cut into wedges |
| 4 sprig | coriander, leaves torn off |
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.
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