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Fish in cabbage leaves with Asian greens and curry sauce
Fish in cabbage leaves with Asian greens and curry sauce
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Healthy Asian-style fish dish ready in under 30 minutes.
Ingredients:
  • 82.50 ml loosely packed coarsely chopped fresh coriander leaves and stems
  • 1 red onion, halved, chopped
  • 3 large fresh red chillies, chopped
  • 2 large garlic cloves, crushed
  • 40.00 gm water
  • 6.10 gm fish sauce
  • 8 Chinese cabbage leaves, hard white stem section removed
  • 4 (about 180g each, 2cm thick) blue-eye trevalla fillets
  • 160ml (2/3 cup) light coconut milk
  • 60ml (1/4 cup) light coconut cream
  • Pinch of salt
  • 1 bunch broccolini, ends trimmed
  • 100g bean sprouts
  • Lime wedges, to serve
Instructions:
  • Combine coriander, onion, chili, garlic, ginger, water, and fish sauce in a food processor until a smooth paste forms.
  • 1. Boil water in a medium saucepan over high heat. 2. Place 2 cabbage leaves slightly overlapping on a clean surface. Add a piece of fish on top. Fold the sides and roll up to create a parcel. Repeat the process with the remaining cabbage and fish. 3. Put the parcels in a metal steaming pan in a single layer over the boiling water. 4. Cover and steam for 8 minutes.
  • While the fish is cooking, heat a non-stick frying pan over high heat. Cook the paste mixture, stirring, for 1 minute. Pour in the coconut milk and cream, and bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 5 minutes. Finally, taste and season with salt.
  • Place broccolini in a steaming pan over a saucepan of boiling water and cook for 2 minutes until the fish is cooked through. Remove from heat and stir in bean sprouts until wilted. Drain before serving.
  • Divide rice, broccolini, and sprouts among plates. Cut fish parcels in half and place them over the rice. Drizzle with curry sauce and serve with lime wedges.

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