Steaming brings out the full aroma from the fish and cabbages in this healthy Asian style dish
Step 1
Peel and cut the kohlrabi cabbage into thin strips. Rinse the roman cabbage, carefully break it into florets and boil them for a few minutes. Rinse the pak choi and cut the end off to remove the leaves. Cut into
medium size strips.
Step 2
Clean the fish and season the flesh with salt and pepper.
Step 3
Mix the white wine, soy sauce, sugar and lemon juice in a large bowl. Add the cabbages and mix well.
Step 4
Portion the cabbage mix equally onto 4 x A3 sheets of SAGA Cooking Paper. Lay the fish on top, sprinkle over some basil leaves and make a SAGA package.
Step 5
Steam in a bamboo (preferably) or other steamer for about 20 minutes.
Step 6
Serve with the packages still closed to maintain the aroma.
Step 7
Try this dish with other small fish such as sea bass or pike-perch.
