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

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.

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Start with your fresh monchong.

Then get it marinating 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.

Sides that Pair Well with Monchong!

• Light Creamy Cucumber Salad
• Roasted Vegetable and Quinoa Salad
• Eclair Ice Box Cake

Rachael Yerkes

Yields 6

Serves 6

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 minPrep Time

15 minCook Time

20 minTotal Time

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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

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

Cuisine: Hawaian | Recipe Type: Main Dish

Notes

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

7.8.0.1

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