Monkfish parcels with sambal mahoi

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 215 Kcal, 26g Protein, 5g Carbohydrates, 10g Fat


  • Fish parcels
  • 600 g monkfish fillets (angler), cut into 8 equal pieces
  • 50 g cashew nuts, finely chopped
  • 0.5 tsp salt
  • 2 sprigs coriander, finely chopped
  • 1.5 tbsp sambal oelek
  • 4 kaffir lime leaves (Thai-Kit)
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest only
  • 4 pieces kitchen twine (approx. 30 cm each)
  • 1 tbsp olive oil
  • To grill
  • 1 lime, rinsed with hot water, dabbed dry, cut into wedges
  • 4 sprigs coriander, leaves torn off

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  • Fish parcels

    Salt the fish. Mix the cashew nuts, coriander, sambal mahoi and lime zest, spread on top of four pieces of fish. Top with the remaining pieces of fish, place one kaffir lime leaf on top of each fish parcel, tie with kitchen twine, brush with oil.
  • To grill

    Charcoal/gas/electric grill: Place the fish parcels in a grill tray, cover and cook over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Squeeze the lime wedges over the grilled fish parcels, garnish with coriander.
  • Serve with:

    Basmati rice

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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