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Fish Steamed In Napa Cabbage - *p Cooking Cla

Title: FISH STEAMED IN NAPA CABBAGE - *P COOKING CLA is a home-style recipe. Serves 6. Categories: Seafood 12 Leaves Napa cabbage 1 lb Salmon fillets, skinned 1 lb Sole fillets, skinned 2 tb Olive oil 1 tb Lemon juice 1 ts Minced garlic 1/4 c Minced shallots or scallions 1/4 ts Pepper 1/2 ts Salt...

Ingredients

• 12
• 1 lb
• 1 lb
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/4 cup
• 1/4 tsp
• 1/2 tsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Categories: Seafood 12 Leaves Napa cabbage

2. 2

   ~----------FOR THE FISH:-------------- BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes.

3. 3

   Drain and set aside.

4. 4

   Cut the salmon and sole into 1/2-inch cubes, and set aside.

5. 5

   Heat the oil in a small skillet over medium heat.

6. 6

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

7. 7

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

8. 8

   Place 2 cabbage leaves overlapping slightly.

9. 9

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

10. 10

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

11. 11

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

12. 12

    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.

13. 13

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

14. 14

    Reduce by half, stirring frequently.

15. 15

    To serve, place a pool of sauce on the plate, and top with a cabbage roll.

16. 16

    Do not steam until just prior to serving.

17. 17

    Reheat over a low flame, stirring occasionally.