Ingredients

• 1 pound monkfish, cut into 4 equal fillets
• 8 Napa cabbage leaves
• 2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet)
• 1/2 cup diced carrot (1 tablespoon per fillet)
• 4 teaspoons chopped chives (1/2 teaspoon per fillet)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lime juice
• 2 tablespoons low-sodium tamari sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon minced ginger
• 2 teaspoons sugar

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Instructions

1. In a metal or bamboo steamer basket, steam monkfish for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender.
2. Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more minutes or until fish is cooked through.
3. Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.