I was browsing through the grocery store. Saw some good looking trout. And the ginger was calling to me. In the back of my head I kept thinking about doing a cabbage roll with sausage, rice and a tomato based sauce. But there was that ginger. Got me the trout and ginger. Decided to go asianish rather than tomatoish. Went rogue and made the rest up as I went along.
Rogue Asianish Cabbage Rolls
1 bit of good looking fish, salmon would be best
1 head cabbage
1 c brown rice, uncooked
1 white onion, chopped
1 c beef broth
3 1/2 T soy sauce
1 T honey
1 T rice wine vinegar
1 – 2T Asian chili sauce
2 T fresh ginger, grated
2 cloves garlic, minced
1 1/2 t cornstarch
Cook rice. Cut bottom off of cabbage. Peel cabbage leaves and thin the vein at the bottom 1″. Steam in bamboo steamer until pliable. Set aside.
Heat some olive oil in saute pan over medium-high heat. Sprinkle with salt and place fish in pan. Add in the onions around the fish. Cover and cook until fish is firm to the touch. Remove fish from pan and set aside. Reduce heat and cook onions until brown. Add in broth, and scrape pan. Add in soy sauce, honey, vinegar, chili sauce, ginger, garlic and cornstarch. Cook until thickened. Remove from heat.
Break up fish into smaller chunks. Add fish and rice into sauce. Place 1/4 – 1/2 c of mixture onto bottom of cabbage leaves. Fold in sides of leaves and roll up, placing the roll seam side down on plate to serve.
I’m not rolling stuff up in cabbage method:
Slice up the cabbage into egg noodle sized slices and steam. Then stir into the rice/fish mixture or serve the rice/fish mixture on top.