⏰ Thai Flavor Haddock Fillets Cooked in Cabbage Leaves

Quite a pretty dish (check out before and after images of it here), really flavorful and -- despite my attempts at plating rather than plopping -- on the table in 17 minutes and 6 seconds from start to finish.

L. suggested that, rather than serving it on a bed of steamed cabbage, it might taste great with a Thai noodle dish. I agree but am happy to now be rid of one of the two cabbages and some of the Brussels sprouts that have been sitting in my hydrator courtesy of my CSA box.

4 haddock fillets

1 whole cabbage

1 lb Brussels sprouts

1 cup full-fat coconut milk

1 thumb-sized piece of ginger, peeled and very finely chopped

2 stalks lemongrass, tender centers only, very finely chopped (reserve outer husks for steaming)

1 hot pepper, finely diced (taste and add as much as your comfort level to heat feels is appropriate!)

2 Kaffir lime leaves

1 tsp tamarind extract or juice and zest from 2 limes

2 tsps fish sauce

1 Tbsp each of chopped mint and coriander leaves

Salt

Core the cabbage. Remove the large outer leaves and choose 4 to serve as the wrapping for the fish. Wash well and place in microwave without drying. Microwave for 30 seconds to soften. Set aside to cool.

Halve the cabbage and shred it. Line a steamer with the shredded cabbage. Cut the ends off the Brussels spouts and halve them. Place them around the perimeter of the steamer. Place the reserved lemongrass husks in a line over the top of the cabbage.

Salt the haddock fillets on all sides. Place each fillet on top of a microwaved cabbage leaf, and roll the whole thing up. Place seam side down on top of the lemongrass. Don't worry about folding the ends of the cabbage under the fish to form a hermetic package.

Place the steamer over a pan with an inch of water in it. Cover and steam the fish for 10 minutes.

While the fish is cooking, prepare the sauce by combining the remaining ingredients, except for the fish sauce, together in a small pan and cooking over very low heat until the fish is done. Add a tiny bit more salt than you normally would because this will be poured over the cabbage and the haddock.

When the 10 minutes are up, remove one fish bundle from the steamer. Cut into thirds to check for doneness. If the center is still translucent, place back in steamer and cook for an additional 2 minutes. That being said, the fish should be done.

Remove the fish bundles to a cutting board and cut into thirds. Toss the cabbage and Brussels sprouts with the fish sauce.

Place some of the cabbage and Brussels sprouts in 4 deep bowls, top each with 3 slices of the cabbage wrapped fish, and drizzle liberally with the sauce from which you have removed the Kaffir lime leaves. You could strain the sauce but I quite liked coming across little pops of ginger, lemongrass and hot pepper as I ate because both haddock and cabbage are quite bland.

Top with some of the chopped mint and coriander.

#fishandshellfish #20minutechallenge