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.
Servings: 6
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.