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40 minutes
Prep: 10 minutes
Cook: 25 minutes
117 calories per serving view nutrition facts
4 servings
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| 3/4 | pound | cod fillets | |
| 4 | large | napa cabbage leaves | |
| 1/2 | tablespoon | ginger root | minced |
| 1 | teaspoon | sesame oil | |
| 1 1/2 | cups | water | |
| 1 | tablespoon | sugar | crushed |
| 1/2 | cup | pickles, dill | diced |
| 1/4 | cup | pickle juice | |
| 1/2 | tablespoon | soy sauce | |
| 1 | tablespoon | white vinegar | |
| 2 | each | scallions, spring or green onions | sliced |
In saucepan, heat water and crushed rock sugar until sugar melts.
Add pickle juice, soy sauce, vinegar and diced pickles.
Bring to boil, stirring constantly.
Restir cornstarch paste, and dribble it into boiling sauce, until sauce has consistency of thin pancake batter.
Remove from heat.
Reserve in saucepan.
Slice cod filet across the grain about 1/2 inch thick, keeping slices in position.
Cut leafy fringes off of cabbage (save for your stock pot).
Cut cabbage stalks lengthwise into pieces to match fish slices.
Insert cabbage slices between each slice of fish.
Hold together and slice fish and cabbage in half.
Using broad side of cleaver, lift fish and cabbage, as is, onto 10 inch oval serving dish.
Sprinkle ginger and sesame oil on fish.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 358mg | 15% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 3.0g | |
| Protein 20.0g | 40% |
| Vitamin A | 3% | Vitamin C | 7% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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