Fish Steamed In Napa Cabbage

Recipe Ingredients

12		Leaves Napa cabbage
1 lb	454g / 16oz	Salmon fillets - skinned
1 lb	454g / 16oz	Sole fillets - skinned
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Minced garlic
1/4 cup	23g / 0.8oz	Minced shallots or scallions
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Chopped fresh thyme - (1/4 t d
1 teaspoon	5ml	Chopped fresh basil - (1/4 t d
		For The Sauce
1/2 cup	118ml	Seafood stock
2		Red bell peppers roasted pee
1 1/2 teaspoons	7.5ml	Lemon juice
1 teaspoon	5ml	Anchovy paste or salt
1		White pepper

Recipe Instructions

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 1/2-inch cubes, and set aside. Heat the oil in a small skillet over medium heat. Add the shallots and garlic, and saute, 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, puree 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. Note: The cabbage rolls can be refrigerated for a day before cooking, tightly covered with plastic wrap. Do not steam until just prior to serving. The sauce can also be prepared a day in advance, and refrigerated. Reheat over a low flame, stirring occasionally.

Source:
Adapted from The Blue Ginger Restaurant, Singapore

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