Orange Coconut Truffle Sauce with Monchong:

While it sounds fancy, this Monchong drizzled with an orange coconut truffle sauce is a simple, tasty meal, the whole family will love. Monchong–offers a delicious semi-firm texture, and a sweet mild flavor. it is a deep water fish. So good even children love it. But if you can’t find it, I have suggestions for substitutions.

Pair this fish with Herbed Rice Pilaf and Roasted Carrots and Garlic Broccolini for an amazing meal.

Orange Coconut Truffle Sauce with Monchong

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While we were on our recent vacation in Hawaii, my friend Vanessa introduced me to this delicious fish and sauce–Monchong with an Orange, Coconut, Truffle Sauce. Yummy.

Monchong is a deep water fish that is found in the Pacific near Hawaii, Fiji, and Okinawa. It can also be found in the Indian Ocean. It is also called Pomfret. Monchong has large flakes and pink-white flesh, but is white when cooked. It has a semi-firm texture, and a sweet mild flavor.

Because of the oil content it is best grilled or seared, but let me tell you, this way (broiled) was amazing. If you have some picky eaters, or kids who don’t love fish, this is a great fish to try. Here it is with simple step by step instructions. Don’t let the longish ingredients list fool you, it is very easy to make.

If you love a good seafood be sure to try these Tilapia Fish Tacos or this Teriyaki Salmon.

How to Make Monchong

Visual Instructions Followed By Recipe

Start with your fresh monchong. Or select an alternative fish from the list below if Monchong is not available to you.

Start marinating the fish in the oil, salt, pepper, and garlic.

While it marinates, get your sauce going. Start with the coconut milk, and orange zest. If you don’t have a good zester/microplace, try this one.

Add in your white truffle oil. If you have never used this before, you are missing out. You can pick it up at some grocers, or order it on Amazon here.

Add in your salt to taste, ginger and sesame oil.

Whisk it all together, and let it simmer for 10-15 minutes. During this time, you can go back to your fish, just remember to watch your sauce so it does not burn.

Put your fish on a baking sheet, and sprinkle this great Panko on top. Then spray with cooking spray so that it will crisp up in the oven.

Broil 8-10 minutes, remove from oven, and check for doneness. Just make sure the thicker parts are cooked through. A good fillet-er will give you even pieces, but if they aren’t consistent in thickness, you may need to stick a few pieces back in to cook longer.

Then plate it, add your sauce, and serve with fresh roasted veggies, Easy Rice Pilaf, and maybe even some Garlic Bread Twists  for a fun side.

What to Sub for Monchong

Monchong, also known as sickle pomfret, is a flavorful and versatile fish often used in Hawaiian cuisine. If you’re looking for a substitute for monchong, consider the following options:

1. Mahi-Mahi

• Texture and Flavor: Mahi-mahi has a firm, slightly sweet flesh similar to monchong.
• Cooking Methods: Grilling, baking, searing, and broiling.

2. Halibut

• Texture and Flavor: Halibut has a mild, sweet flavor with a firm and flaky texture.
• Cooking Methods: Grilling, roasting, baking, and pan-searing.

3. Swordfish

• Texture and Flavor: Swordfish is known for its meaty texture and mildly sweet flavor, making it a good stand-in for monchong.
• Cooking Methods: Grilling, broiling, and pan-searing.

4. Opah (Moonfish)

• Texture and Flavor: Opah has a rich, fatty flavor and a firm texture, closely resembling monchong.
• Cooking Methods: Grilling, baking, and searing.

5. Grouper

• Texture and Flavor: Grouper has a mild flavor and a firm, chunky texture.
• Cooking Methods: Grilling, baking, broiling, and frying.

6. Black Cod (Sablefish)

• Texture and Flavor: Black cod has a buttery flavor and a flaky texture.
• Cooking Methods: Baking, broiling, and grilling.

7. Snapper

• Texture and Flavor: Snapper has a slightly sweet and mild flavor with a firm texture.
• Cooking Methods: Grilling, baking, and broiling.

Sides that Pair Well with Monchong!

• Light Creamy Cucumber Salad
• Roasted Vegetable and Quinoa Salad
• Best Ever Roasted Broccoli
• Air Fryer Asparagus
• Eclair Ice Box Cake

Orange Coconut Truffle Sauce with Monchong

Orange Coconut Truffle Sauce with Monchong: Delicious semi-firm texture, and a sweet mild flavored, deep water fish. So good even children love it.

5 from 1 vote

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Course: Main Dish

Cuisine: Hawaian

Keyword: Coconut Truffle Sauce, Monchong

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Author: Rachael Yerkes

Ingredients

Orange Coconut Truffle Sauce

• 1 can coconut milk
• zest of one orange
• 1 tsp white truffle oil
• Ginger- Just a dash
• Salt to taste
• 1/4 c sesame oil
• Juice of zested orange

Monchong-

• About 3 lbs of fillets or 7 small fillets
• 2/3 c olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chopped garlic
• Panko
• Cooking spray

Instructions

• Combine sauce ingredients and bring to a mild boil.
• Turn down and let simmer, stirring regularly for 10-15 mins
• While sauce simmers, marinate fish in oil, garlic, salt, and pepper
• Remove from marinade and place on baking dish. Coat with Panko
• Spray Panko with cooking spray
• Broil for 8-10 mins, until cooked through (Should be snow white)
• Remove from heat, top with Orange, Coconut, Truffle Sauce
• Enjoy

Notes

For even more flavor and fun, combine some coconut flakes with your Panko to coat the fish.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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