Ingredients
- 1 tablespoon Light Soy sauce to serve
Parcels
- 150g cod fillet, skinned and boned
- 1 small carrot, peeled and cut into fine batons
- 6 spring onions, trimmed and finely diced
- 1 teaspoon fresh ginger, peeled and grated
- 1 small red chilli, finely minced
- 3 cloves garlic, peeled and finely minced
- 1 teaspoon Chinese five spice
- 4 Chinese cabbage leaves
Stir-Fry
- 1 teaspoon sesame oil
- 1 large carrot, peeled and cut into thin batons
- 6 spring onions, trimmed and cut into equal size strips
- 50g Chinese leaves or white cabbage, finely shredded
- 1/2 teaspoon Chinese five spice
Instructions
- Put the carrots into the centre of a Chinese leaf or cabbage leaf and then sit a piece of cod fillet on top.
- Scatter the ginger, garlic, spring onions and chilli over the top of the fish fillets and then sprinkle over the Chinese five spice.
- Gather the sides of the cabbage leaf up and around the fish, to cover it completely and secure the parcels with some tooth picks.
- Place the parcels in a steamer and steam over boiling water for 10 to 15 minutes, checking to see if the cod is cooked after 10 minutes.
- Just towards the end of the cooking time for the parcels, heat up a large wok and add the sesame oil, add the prepared stir fry vegetables and Chinese five spice and stir fry for 5 minutes, until they are cooked but still crunchy to the bite.
- Serve the parcels immediately with stir-fry vegetables on the side with some soy sauce. Be careful as you open the parcels, as steam will escape.
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