Skip to contents
Font Sizes a a a Print | Close

CookSmart (1st Issue) Page18

CookSmart (1st Issue) Page18

EatSmart Recipes

 

Baked Fillet of Fish with Tianjin Cabbage

"3 Less" and "More Fruit and Vegetables" Dish

 

Ingredients to serves 4

Cod Fish Fillet

4 pieces (400 g or about 10 taels)

Flour

60 g (about 1/2 cup)

Egg white

3 pieces

Water

60 ml (1/4 cup)

Tianjin Cabbage

8-10 pieces (about 500 g or 12 and 1/2 taels)

Carrot

1/2 piece

Chinese Celery

100 g (about 2 and 1/2 taels)

Onion

1/2 piece

Lemon

1 piece (8 slices)

Baking Paper

4 pieces (35 cm x 35 cm each)

 

Seasonings

Fine Salt

1/2 teaspoon

Ground White Pepper

for taste

 

Cooking method

  1. Marinate the fish fillets with salt and ground white pepper.
  2. Sherd the carrot, Chinese celery and onion.
  3. Rinse cabbage leaves, blanch in boiling water till tender.
  4. Beat egg white and water, add flour in to make a batter, add vegetable shreds.
  5. Placed cabbage leaf on baking paper, spread vegetable mixture onto the cabbage leaves, then place the fish fillet with 2 lemon slices on top. Spread the mixture over; cover a cabbage leaf on top and wrap in the baking paper.
  6. Place wrapped fish in a 220°C oven for 18 minutes.

 

Top

Prev | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 | Next


WCAG 2AA