Braised Flounder With Chinese Cabbage

Name: Braised Flounder With Chinese Cabbage
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 1 head Chinese (napa) cabbage, cut crosswise into 1/2-inch-thick slices; 10 slices 10 canned water chestnuts, cut crosswise into 1/4-inch-thick slices; 1 teaspoon canola oil; 3 Tbsps dry sherry; 710 milliliters Homemade Fish Stock, or thawed frozen fish stock; 850 grams flounder fillets each); 3 cloves garlic, minced; 1 ginger (1 1/2 inches), peeled; 1 large leek, cut into 1/4-inch-thick slices, well washed; 2 Tbsps low-sodium soy sauce; 6 servings Salt and freshly ground black pepper; 6 scallions, thinly sliced on bias, plus more for garnish; 2 shallots, finely chopped; 3 star anise; 340 grams white button mushrooms, cut into 1/4-inch-thick pieces

Braised Flounder With Chinese Cabbage

Braised Flounder With Chinese Cabbage is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. One portion of this dish contains around 27g of protein, 5g of fat, and a total of 324 calories. It is a rather expensive recipe for fans of Chinese food. A mixture of soy sauce, sherry, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Place cabbage and sliced scallions in saucepan. Season fillets with salt and pepper.

Ingredients you will need

Salt And Pepper

Green Onions

Cabbage

Equipment you will use

Sauce Pan

Roll up fillets; place on cabbage.

Ingredients you will need

Cabbage

Roll

Add reserved fish stock and cooked vegetables. Bring to a boil. Cover. Reduce heat; simmer until fish has cooked through, about 15 minutes.

Ingredients you will need

Fish Stock

Vegetable

Fish

Garnish with ginger matchsticks and scallions.

Ingredients you will need

Green Onions

Ginger

Serve.

Equipment

Sauce Pan

Ingredients

Servings:

1head

Chinese (napa) cabbage, cut crosswise into 1/2-inch-thick slices 10slices

10 canned water chestnuts, cut crosswise into 1/4-inch-thick slices 1teaspoon

canola oil 3Tbsps

dry sherry 710milliliters

Homemade Fish Stock, or thawed frozen fish stock 850grams

flounder fillets each)3cloves

garlic, minced 1

ginger (1 1/2 inches), peeled 1large

leek, cut into 1/4-inch-thick slices, well washed 2Tbsps

low-sodium soy sauce 6servings

Salt and freshly ground black pepper 6

scallions, thinly sliced on bias, plus more for garnish 2

shallots, finely chopped 3

star anise 340grams

white button mushrooms, cut into 1/4-inch-thick pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.