This unami and naturally sweet Napa cabbage and sea bass stew is high in protein and low in calories and can also boost the immune system. This braised cabbage and sea bass soup that will keep you full of energy and fight off colds.
Ingredients
- 1/2 big napa cabbage
- 1 medium sea bass, or sea bass fillets
- 3 fresh frozen shiitake mushrooms, sliced
- 1 tablespoon dried shrimp
- 8~10 sliced ginger
- 7~8 garlic, peeled
SEASONINGS:
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon satay sauce
- 2 tablespoons cooking wine, or sherry wine
- 3/4 bowl water
Instructions
- Cut the cabbage in half. Set the middle leaves aside separately. Cut the stalks of the white cabbage into pieces about 1.5" wide.
- Separate the white stalks and the leaves. The leaves will soften faster than the stems, so cook them separately.
- Slice 8-10 pieces of ginger, peel 7-8 cloves of garlic. Slice 2 to 3 large shiitake mushrooms. (Note 1)
- Use scissors to remove the fins and tail of the fish. Cut the fish into 5 equal pieces.
- Add sesame oil, ginger slices, and garlic, and do not stir for 2 minutes.
- Add the mushrooms and dried shrimp and stir-fry until browned.
- Add a tablespoon of satay sauce, and stir-fry for 2 to 3 minutes until fragrant
- Add the white stalk of the cabbage, the fish, and the leaves. Cover the pan and simmer over a medium heat.
- After 10 minutes of cooking, open the lid and press the leaves under the fish with a spatula.
- The leaves are ready to eat when they are soft.
Video
Tips & Notes:
- I use frozen fresh shiitake mushrooms. Frozen mushrooms contain more nutrients, polysaccharides and various amino acids and have a better anti-cancer effect.
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