Fish in cabbage leaves with Asian greens and curry sauce

Packed with super-healthy vegetables, this Asian style fish dinner is ready in less than half an hour.

Recipe «Fish in cabbage leaves with Asian greens and curry sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup loosely packed coarsely chopped fresh coriander leaves and stems, 1 red onion, halved, chopped, 3 large fresh red chillies, chopped, 2 large garlic cloves, crushed, 1 tbsp finely grated fresh ginger , 2 tbsp water, 1 tsp fish sauce, 8 Chinese cabbage leaves, hard white stem section removed , 4 blue-eye trevalla fillets, 160ml light coconut milk, 60ml light coconut cream, Pinch of salt, 1 bunch broccolini, ends trimmed, 100g bean sprouts, Steamed jasmine rice, to serve, Lime wedges, to serve.

Ingredients:

• 1/3 cup loosely packed coarsely chopped fresh coriander leaves and stems 
• 1 red onion, halved, chopped 
• 3 large fresh red chillies, chopped 
• 2 large garlic cloves, crushed 
• 1 tbsp finely grated fresh ginger 
• 2 tbsp water 
• 1 tsp fish sauce 
• 8 Chinese cabbage leaves, hard white stem section removed 
• 4 blue-eye trevalla fillets 
• 160ml light coconut milk 
• 60ml light coconut cream 
• Pinch of salt 
• 1 bunch broccolini, ends trimmed 
• 100g bean sprouts 
• Steamed jasmine rice, to serve 
• Lime wedges, to serve 

Instructions

1. Place coriander, onion, chilli, garlic, ginger, water and fish sauce in the bowl of a food processor and process until well combined and mixture forms a paste.
2. Bring a medium saucepan of water to the boil over high heat. Lay 2 cabbage leaves, just overlapping, on a clean work surface. Top with a piece of fish. Fold in the sides and roll up to form a parcel. Repeat with remaining cabbage and fish. Place parcels, in a single layer, in a metal steaming pan over saucepan of boiling water. Steam, covered, for 8 minutes.
3. While fish is cooking, heat a non-stick frying pan over high heat. Add paste mixture and cook, stirring, for 1 minute. Add coconut milk and cream, and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 5 minutes. Taste and season with salt.
4. Add broccolini to saucepan of boiling water under steaming pan and cook for 2 minutes or until fish is cooked through. Remove from heat. Add bean sprouts to broccolini and stir until sprouts wilt. Drain.
5. Spoon rice, broccolini and sprouts among serving plates. Cut fish parcels in half and arrange over rice. Drizzle with curry sauce and serve with lime wedges.