Fish Fillet in Chinese Cabbage Wrap
Fish fillet in Chinese cabbage wrap is a recipe with fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 small Chinese cabbage
- Salt
- 5 lemongrass stalks
- 2 Garlic cloves
- 2 shallots
- 1 kaffir lime leaf
- 1 Green Chili Pepper
- 1 red chili pepper
- 125 g butter
- 2 tsp lime juice
- 1 tbsp chopped coriander
- Pepper
- 800 g sea bass fillet
- 100 ml unsweetened coconut milk
Instructions
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1.
Carefully separate the Chinese cabbage leaves from the head one by one (about 8 pieces).
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2.
Blanch in boiling salted water for 2-3 minutes and cut the middle ribs slightly flat if needed.
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3.
Arrange four porcelain bowls with about ½ L capacity crosswise, each with two cabbage leaves.
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4.
Wash the lemongrass, chop one stalk together with the removed shallots and garlic cloves. Add to a blender with the lime leaf and puree finely. Wash the red and green chilies, halve lengthwise, deseed, remove inner membranes, chop small, mix into the paste with butter, coriander, salt and pepper.
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5.
Blend again if desired.
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6.
Divide the fish fillets into four parts and spread the spice paste over them in the bowls. Drizzle ¼ of the coconut milk over each and fold the cabbage leaves around the fish to form packets, sealing with a lemongrass stalk.
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7.
Lift the packets from the bowls and place them in a steamer basket. Steam over hot water vapor for about 25-30 minutes until cooked.
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8.
Serve immediately in the bowls.
