Asian Fish Cabbage Rolls

Name: Asian Fish Cabbage Rolls
Ingredients: 4 None boneless white fish fillets (3-4 oz each); 1/2 None lemon, juiced; 4 large Chinese cabbage leaves; 2 tbsp teriyaki sauce; 1 tbsp light soy sauce; 1 tbsp mirin; 1 tsp sesame oil; 4 None green onions, thinly sliced; 3 pieces fresh ginger (1/4 inch each), peeled and grated; 1/2 tsp minced chili pepper

10 ingredients

4 steps

Ingredients

4 None boneless white fish fillets (3-4 oz each)
1/2 None lemon, juiced
4 large Chinese cabbage leaves
2 tbsp teriyaki sauce
1 tbsp light soy sauce
1 tbsp mirin
1 tsp sesame oil
4 None green onions, thinly sliced
3 pieces fresh ginger (1/4 inch each), peeled and grated
1/2 tsp minced chili pepper

Directions

1

Place fish fillets into a shallow dish. Pour lemon juice over fish and season to taste. Let stand for 5 mins.
2

Wash cabbage leaves and place on a large microwave-safe plate. Cover cabbage leaves with paper towels and microwave on high for 4 mins. Drain and allow to cool slightly.
3

For each cabbage rolls, place a cabbage leaf flat on a work surface. Top with a piece of fish, trimming to fit. Roll up from stalk end and fold sides in to form a neat parcel. Place seam-side down in shallow microwave-safe dish. Microwave, covered, on medium for 8-10 mins. Set aside.
4

Mix teriyaki sauce, soy sauce, mirin, sesame oil, onions, ginger and chili pepper in a medium microwave-safe bowl. Microwave on high for 1 min. Drain cabbage rolls and cut in half. Serve drizzled with sauce.