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.
Visual Instructions Followed By Recipe
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 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.
Sides that Pair Well with Monchong!