Baked Fillet of Fish with Tianjin Cabbage

More Fruit and Vegetables3 Less
Baked Fillet of Fish with Tianjin Cabbage
Ingredients (Serve 4):
Cod Fish Fillet4 pieces (400gm or about 10 teals)
Flour60gm (about 1/2 cup)
Egg White3 pieces
Water60ml (1/4 cup)
Tianjin Cabbage8-10 pieces (about 500gm or 12 1/2 teals)
Carrot1/2 piece
Chinese Celery100gm (about 2 1/2 teals)
Onion1/2 piece
Lemon1 piece (8 slices)
Baking Paper4 pieces (35cm x 35cm each)
Fine Salt1/2 teaspoon
Ground White PepperFor 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 220oC oven for 18 minutes.
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute