Yoshe Nobe

Recipe Ingredients

8		Nappa cabbage inner leaves (small)
2 teaspoons	10ml	Oil
1		Onion
1		Garlic clove - minced
1 teaspoon	5ml	Minced ginger root
3/4 lb	340g / 11oz	Firm white fish fillets such as
		Sea bass or mahi-mahi
12		Manila clams - scrubbed
8		Shrimp - peeled, deveined
		(or 5 oz cooked chopped lobster meat)
6 cups	1422ml	Vegetable broth, fish stock or water
1/2 cup	118ml	Rice wine - (optional)
		Tamari or low-sodium soy sauce
1/2 teaspoon	2.5ml	Salt
1		Carrot - peeled
1/4 lb	113g / 4oz	Spinach
4 lbs	1816g / 64oz	Shiitake mushrooms - cleaned, trimmed, (large)
		And quartered
1/4 lb	113g / 4oz	Firm tofu - cubed
2		Green onions - thinly sliced
1		Lime - quartered

Recipe Instructions

Blanch cabbage leaves by dipping briefly in pot of boiling water. Remove and pat dry. Lay leaves on work surface and roll into tight cylinders. Set aside.

Halve onion and thinly slice lengthwise. Heat oil in wide, heavy saucepan or skillet over medium heat. Saute onion, garlic and ginger in oil until onion is translucent, 2 to 3 minutes.

Cut fish fillets into 1-inch pieces. Cut carrot diagonally into 1/4-inch slices. Arrange fish, clams and shrimp separately over onion, and add broth, rice wine if using, tamari and salt. Bring to simmer and skim off fat.

Arrange reserved cabbage rolls, carrot, spinach and mushrooms separately over seafood and simmer until vegetables are crisp-tender, about 5 minutes. Remove from heat. Add tofu and let sit in hot broth until heated through. Sprinkle with green onions.

Serve in shallow bowls garnished with lime quarters.

This recipe yields 4 servings.

Each serving: 366 calories; 670 mg sodium; 186 mg cholesterol; 8 grams fat; 25 grams carbohydrates; 50 grams protein; 3 grams fiber

Source:
The Los Angeles Times, 01-06-1999

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