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 - Marinate the fish fillets with salt and ground white pepper.
- Sherd the carrot, Chinese celery and onion.
- Rinse cabbage leaves, blanch in boiling water till tender.
- Beat egg white and water, add flour in to make a batter, add vegetable shreds.
- 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.
- Place wrapped fish in a 220°C oven for 18 minutes.
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