Fish Fillets Wrapped in Chinese Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 169.2 μg | (282 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 883 mg | (22 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 small Napa cabbage
- salt
- 5 Lemongrass
- 2 garlic cloves
- 2 shallots
- 1 Kaffir lime leaf
- 1 chili pepper (green)
- 1 chili pepper (red)
- 125 grams butter
- 2 tsps Lime juice
- 1 Tbsp cilantro (chopped)
- peppers
- 800 grams Monkfish
- 100 milliliters Coconut milk (unsweetened)
Preparation steps
Carefully separate cabbage leaves, making 8 leaves in total.
Blanch in boiling salted water for 2-3 minutes. Drain and pound veins flat, if necessary.
Lay 4 porcelain dishes with about 1/2 liter (approximately 2 cups) capacity crosswise with two cabbage leaves.
Rinse lemongrass and chop. Peel shallots and garlic, chop. Place lemongrass, shallots, garlic and lime leaf in a blender and puree. Rinse red and green chile peppers, halve and remove seeds and ribs, chop finely. Combine with butter and cilantro, season with salt and pepper. Add to paste in blender.
If desired, puree again.
Divide fish fillets into 4 equal parts and place into bowls. Spread with paste and drizzle with coconut milk. Roll up cabbage leaves and secure with lemongrass stalks.
Remove rolls from hte bowls and cook in a steamer for about 25-30 minutes.
Arrange in bowls and serve.
