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Steamed Pungent Cod with Cabbage

 

14

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

Ingredients

¾ pound cod fillets
4 large napa cabbage leaves
*
½ tablespoon ginger root
minced
1 teaspoon sesame oil
1 ½ cups water
1 tablespoon sugar
crushed
½ cup pickles, dill
diced
¼ cup pickle juice
*
½ tablespoon soy sauce, tamari
1 tablespoon white vinegar
2 each scallions, spring or green onions
sliced

Directions

In saucepan, heat water and crushed rock sugar until sugar melts.

Add pickle juice, soy sauce, vinegar and diced pickles.

Bring to boil, stirring constantly.

Restir cornstarch paste, and dribble it into boiling sauce, until sauce has consistency of thin pancake batter.

Remove from heat.

Reserve in saucepan.

Slice cod filet across the grain about ½ inch thick, keeping slices in position.

Cut leafy fringes off of cabbage (save for your stock pot).

Cut cabbage stalks lengthwise into pieces to match fish slices.

Insert cabbage slices between each slice of fish.

Hold together and slice fish and cabbage in half.

Using broad side of cleaver, lift fish and cabbage, as is, onto 10 inch oval serving dish.

Sprinkle ginger and sesame oil on fish.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 11714% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 358mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 40g
Vitamin A 3% Vitamin C 7%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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