Recipes

SOPHIE'S CABBAGE WITH GINGER & COCONUT CREAM

Posted On: 2015-03-12 16:46:28

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 & salmon.
A bowl of rice is a good accompaniment.

INGREDIENTS:

2 cm Ginger, peeled & grated

1 Tablespoon Peanut oil

¼ Cabbage, finely shredded

¼ cup Water

¼ teaspoon Salt

1 pinch Sugar

¼ cup Coconut cream

¼ cup Roasted peanuts, chopped, optional

DIRECTIONS:

Put the oil & ginger in the bottom of a heavy-based saucepan & place the cabbage on top.

Add the water, salt & sugar.

Cover the saucepan with a lid & put over a moderate heat for 3-5 minutes until the cabbage is tender but still bright green.

Remove the lid & add the coconut cream & a grind of black pepper.

Warm through & sprinkle with the peanuts.

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