A simple way to bring pacific flavours to pan-fried fish The sweet full-bodied flavour of cabbage is particularly good with the richer-flavoured varieties of fish, such as terakihi, blue cod and salmon. A bowl of rice is a good accompaniment.
|2 cm||Ginger, peeled and grated (Main)|
|1 Tbsp||Peanut oil|
|¼||Cabbages, finely shredded (Main)|
|¼ cup||Coconut cream (Main)|
|¼ cup||Roasted peanuts, chopped, optional|
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- Put the oil and ginger in the bottom of a heavy-based saucepan and place the cabbage on top.
- Add the water, salt and sugar. Cover the saucepan with a lid and put over a moderate heat for 3-5 minutes until the cabbage is tender but still bright green.
- Remove the lid and add the coconut cream and a grind of black pepper. Warm through and sprinkle with the peanuts.