Baked Fillet of Fish with Tianjin Cabbage
Ingredients (Serve 4):
| Cod Fish Fillet | 4 pieces (400gm or about 10 teals) |
| Flour | 60gm (about 1/2 cup) |
| Egg White | 3 pieces |
| Water | 60ml (1/4 cup) |
| Tianjin Cabbage | 8-10 pieces (about 500gm or 12 1/2 teals) |
| Carrot | 1/2 piece |
| Chinese Celery | 100gm (about 2 1/2 teals) |
| Onion | 1/2 piece |
| Lemon | 1 piece (8 slices) |
| Baking Paper | 4 pieces (35cm x 35cm 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 220oC oven for 18 minutes. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
