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5 from 1 vote

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Cuisine: Hawaian
Keyword: Coconut Truffle Sauce, Monchong
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.