Fish Steamed in Napa Cabbage

1. 1

   BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes.

2. 2

   Drain and set aside.

3. 3

   Cut the salmon and sole into 1/2-inch cubes, and set aside.

4. 4

   Heat the oil in a small skillet over medium heat.

5. 5

   Add the shallots and garlic, and saute, stirring frequently, for 5 minutes.

6. 6

   Add to the fish, along with the lemon juice, pepper, salt, thyme and basil.

7. 7

   Place 2 cabbage leaves overlapping slightly.

8. 8

   Divide mixture in the center of the six sets of leaves.

9. 9

   Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks.

10. 10

    Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes.

11. 11

    While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade.

12. 12

    Pour into a small saucepan, and bring to a boil over medium heat.

13. 13

    Reduce by half, stirring frequently.

14. 14

    To serve, place a pool of sauce on the plate, and top with a cabbage roll.

* Per serving · 4 servings · Values may vary.