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Fish Steamed in Napa Cabbage

 

16

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

12 each napa cabbage leaves
*
1 pound salmon fillets
skinned
1 pound sole fillets
skinned
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic
minced
¼ cup shallots
minced
*
¼ teaspoon black pepper
*
½ teaspoon salt
1 teaspoons thyme
chopped
*
1 teaspoons basil
chopped
*
Sauce
½ cup seafood stock
*
2 each sweet red bell peppers
roasted, peeled
1 ½ teaspoons lemon juice
1 teaspoon anchovy paste
*
1 pinch white pepper
*

Directions

BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes.

Drain and set aside.

Cut the salmon and sole into ½-inch cubes, and set aside.

Heat the oil in a small skillet over medium heat.

Add the shallots and garlic, and sauté, stirring frequently, for 5 minutes.

Add to the fish, along with the lemon juice, pepper, salt, thyme and basil.

Place 2 cabbage leaves overlapping slightly.

Divide mixture in the center of the six sets of leaves.

Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks.

Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes.

While the rolls are steaming, purée the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade.

Pour into a small saucepan, and bring to a boil over medium heat.

Reduce by half, stirring frequently. To serve, place a pool of sauce on the plate, and top with a cabbage roll.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 29544% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 337mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 73g
Vitamin A 27% Vitamin C 93%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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