Pan-seared Monchong recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Pan-seared Monchong Recipe

Pan-seared Monchong Recipe

Inspired by The Original Roy's in Hawaii Kai
Time30m
Serves4

Pan-seared monchong with minty nam pla and green papaya.

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Ingredients

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Fish

Minty Nam Pla Sauce

Green Papaya Salad

Method

Preparing the Fish

1

Season the Fillets

Pat the monchong fillets dry with paper towels. Season both sides with salt and black pepper.

2

Sear the Fish

Heat olive oil in a skillet over medium-high heat. Add the monchong fillets and sear for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

Making the Sauce

3

Combine Sauce Ingredients

In a small bowl, whisk together fish sauce, chopped mint leaves, lime juice, sugar, and chili flakes until well combined.

Preparing the Salad

4

Mix Salad Ingredients

In a large bowl, combine shredded green papaya, shredded carrot, lime juice, and fish sauce. Toss to mix well. Top with crushed peanuts.

Serving

5

Plate the Dish

On a plate, serve the seared monchong fillets alongside the green papaya salad. Drizzle the minty nam pla sauce over the fish and garnish with additional mint if desired.