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Steamed Sesame-Cod Cabbage Rolls

Yield Makes 4 servings


  • 1/4 cup soy sauce
  • 1/4 cup dry vermouth or sherry
  • 2 tablespoons water
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, pressed
  • 1/4 teaspoon dried crushed red pepper
  • 1 (1 1/2-pound) cod fillet, cut into 4 pieces
  • 1 1/4 cups finely shredded carrot
  • 6 green onions, sliced
  • 8 large savoy cabbage leaves, center ribs removed
  • 6 thin slices fresh ginger
  • 4 sprigs fresh mint

How to Make It

  1. Whisk together first 7 ingredients in a small bowl. Place fish in a plastic zip-top bag; add 1/4 cup soy mixture, and seal bag. Marinate at room temperature 20 minutes, turning bag occasionally. Toss carrot and green onions with 2 tablespoons soy mixture; set remaining mixture aside.

  2. Rinse cabbage under cold water. Place wet leaves in a medium microwavable bowl; cover and vent. Microwave at HIGH 1 to 2 minutes or until leaves are pliable. Drain leaves, and cool slightly.

  3. Place 4 cabbage leaves on work surface. Spoon 2 tablespoons carrot mixture into center of each leaf. Remove fish from bag, discarding liquid. Place a fillet over carrot mixture; top each fillet with 2 more tablespoons carrot mixture. Top with remaining 4 cabbage leaves, and wrap tightly into bundles. Tie with string.

  4. Fill a Dutch oven with water to the depth of 1 inch. Add ginger and mint to water; place steamer basket over water. Bring water to a simmer. Place bundles in steamer basket; cover and steam 10 to 12 minutes.

  5. Remove bundles, and let stand 1 minute; transfer to serving plates, and remove string. Spoon remaining soy mixture evenly over bundles.