Fish Steamed in Napa Cabbage

This steamed fish in cabbage is the kind of light, gorgeous dinner that makes you feel like you ate at a restaurant without actually going to one. Blanched napa cabbage leaves wrap around a filling of cubed salmon and sole seasoned with sautéed shallots and garlic, fresh lemon, thyme, and basil.

A short bamboo-steamer cooking keeps both fish moist and the cabbage bright green. The presentation kicker is the sauce: roasted red peppers pureed with seafood stock, lemon juice, and a touch of anchovy paste, then reduced to a glossy vermilion coulis that pools under each cabbage roll like a modern-art plate.

It’s naturally gluten-free, impressively low-fat, and the kind of thing that makes dinner guests think you trained at Le Cordon Bleu.

Chef Tips

• Blanch the cabbage only until pliable, about 2 minutes. Over-blanched leaves tear when rolling.
• Remove the thick cabbage rib at the base with a small knife for easier rolling and more tender bites.
• Keep the fish cubes uniform, ½-inch pieces cook evenly in the 7 to 10 minute steam.
• The anchovy paste in the sauce is not negotiable… actually, let’s say it’s a must. It adds depth without tasting fishy. Don’t skip it.
• Roast the bell peppers fresh (15 minutes under the broiler until charred, then steam in a bowl for 10 minutes and peel) for the best sauce flavor. Jarred peppers work in a pinch but taste flatter.

Variations

• Swap sole for cod, halibut, or any other firm white fish.
• Use Swiss chard or savoy cabbage leaves in place of napa for a sturdier wrap.
• Add 1 tablespoon minced fresh dill or tarragon to the filling for a different herb profile.
• Drizzle with a few drops of truffle oil at the plate for a fancy-dinner-party finish.