Ingredients with Measurements:
- 1 lb. white fish fillet
- 1/2 cup cornstarch
- 1/4 cup water
- 1/4 cup chopped scallions
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 12-15 large pickled cabbage leaves
Special equipment needed:
- Food processor or blender
- Large pot for blanching cabbage leaves
- Large mixing bowl
Step-by-step instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into small pieces and place in a food processor or blender.
2. Add cornstarch, water, scallions, soy sauce, sesame oil, sugar, salt, and black pepper to the food processor or blender. Pulse until the mixture becomes a smooth paste.
3. Blanch the pickled cabbage leaves in boiling water for 1-2 minutes until they are soft and pliable. Drain and cool.
4. Lay a cabbage leaf flat on a cutting board. Spoon a tablespoon of fish paste onto the center of the leaf.
5. Fold the bottom of the leaf over the fish paste, then fold in the sides and roll up tightly.
6. Repeat with the remaining cabbage leaves and fish paste.
7. Steam the cabbage wraps for 10-12 minutes until the fish paste is cooked through.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Steaming temperature: 212°F
Serving size:
- Makes 12-15 cabbage wraps
Nutritional information:
- Calories: 80
- Fat: 1g
- Carbohydrates: 12g
- Protein: 6g
Substitutions for ingredients:
- Any white fish fillet can be used in place of the specified fish fillet.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Scallions can be substituted with chopped onions or shallots.
- Pickled cabbage leaves can be substituted with fresh cabbage leaves that have been blanched until soft.
Variations:
- Add chopped garlic or ginger to the fish paste for extra flavor.
- Use different dipping sauces such as soy sauce, sweet chili sauce, or hoisin sauce.
- Add chopped vegetables such as carrots or bell peppers to the fish paste for added texture.
Tips and tricks:
- Make sure the fish paste is evenly distributed on the cabbage leaf to ensure even cooking.
- Use a toothpick to secure the cabbage wrap if needed.
- Serve the cabbage wraps with a dipping sauce on the side.
Storage instructions:
- Store leftover cabbage wraps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cabbage wraps in a steamer for 5-7 minutes until heated through.
Presentation ideas:
- Arrange the cabbage wraps on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions or sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the fish paste is too thick, add a little more water to thin it out.
- If the cabbage leaves are too tough, blanch them for a few more minutes until they are soft and pliable.
Food safety advice:
- Make sure the fish paste is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Fish paste is a common ingredient in many Asian cuisines, including Chinese and Japanese.
Flavor profiles:
- The fish paste is savory and slightly sweet, while the pickled cabbage leaves add a tangy flavor.
Serving suggestions:
- Serve the cabbage wraps as an appetizer or as part of a larger meal.
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Region: Korean