Best 2 Napa Cabbage Wrapped Monkfish With Ponzu Sauce Recipes

Welcome to the ultimate guide for creating a tantalizing dish of napa cabbage-wrapped monkfish bathed in a delectable ponzu sauce. This Japanese-inspired culinary masterpiece combines the delicate flavor of monkfish with the freshness of napa cabbage, creating a harmonious balance of flavors and textures. The ponzu sauce, a citrusy and savory dipping sauce, further elevates the dish, adding a zesty tang that complements the natural sweetness of the monkfish. Whether you're a seasoned chef or just starting your culinary adventure, this article will provide you with step-by-step instructions, insightful tips, and a detailed ingredient list to ensure you create a dish that will impress your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

SWEET NAPA CABBAGE WITH PASTA

Sweet Napa Cabbage with Pasta image

Provided by Food Network

Categories side-dish

Time 20m

Yield 2 generous servings

Number Of Ingredients 7

Ingredients

8 ounces fresh angel hair pasta, cooked
2 tablespoons vegetable oil
1 onion, sliced thin
2 Chinese eggplants, sliced thin
1/2 head Napa cabbage, shredded
2 medium tomatoes, diced
1 tablespoon Herbes de Provence

Steps:

In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste.

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Salmon Soba Noodles With Ponzu-Scallion Sauce image

Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder - an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes - and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.

Provided by Kay Chun

Categories dinner, weekday, weeknight, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces Napa cabbage, chopped into 1-inch pieces (3 packed cups)
2 tablespoons instant dashi powder (such as Hondashi, see Tip)
Salt and black pepper
12 ounces dry soba noodles
1 cup thinly sliced scallions
3 tablespoons ponzu
2 tablespoons neutral oil, such as safflower or canola oil
1 teaspoon minced fresh ginger
8 ounces firm tofu, cut into ½-inch cubes
1 pound center-cut skinless salmon fillet, halved down the center and each piece sliced crosswise ¼-inch thick
8 ounces daikon, peeled and finely grated (1 cup)

Steps:

In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.

Tips:

Select fresh and firm Napa cabbage for the best texture and flavor.
Use a sharp knife to thinly slice the cabbage leaves, making it easier to wrap the monkfish.
Blanch the cabbage leaves in boiling water for a few seconds to soften them and make them more pliable.
Season the monkfish with salt, pepper, and your favorite herbs or spices before wrapping it in the cabbage leaves.
Use a steamer basket to cook the cabbage-wrapped monkfish, allowing the steam to gently cook the fish and vegetables.
Make sure to serve the cabbage-wrapped monkfish with a flavorful sauce, such as the ponzu sauce provided in the recipe.

Conclusion:

Napa cabbage-wrapped monkfish is a delicious and healthy dish that is perfect for any occasion. The combination of tender fish, crisp vegetables, and flavorful sauce makes this dish a winner. Plus, it is relatively easy to prepare, making it a great choice for busy weeknights. So next time you are looking for a unique and tasty seafood dish, give Napa cabbage-wrapped monkfish a try!