Poached Fish with Napa Cabbage

Ingredients

• 3 medium cloves garlic, pressed
• 4 cups finely shredded Napa cabbage
• 1 lb thick cod filet, or halibut cut into 1½ inch pieces
• 1 TBS + 2 cups chicken or vegetable broth
• 1 TBS fresh minced fresh ginger
• 1 cup chopped scallion
• 1 medium sized tomato, chopped and seeds removed
• 1-1/2 TBS chopped fresh mint
• 2 TBS fresh lime juice
• 2 cups mung bean sprouts, chopped (Lay out pile of sprouts on cutting board and chop just a couple of times so they aren't as long as usual.)
• salt and white pepper to taste
• 1 TBS toasted sesame seeds

Directions

1. Press garlic and shred cabbage and let them sit for 5-10 minutes to bring out their health-promoting benefits.
2. Heat 1 TBS broth in a large stainless steel skillet. Healthy Sauté ginger and fish in broth for two minutes, stirring constantly.
3. Add rest of broth and bring to a simmer on high heat for about 3 minutes.
4. Add scallion, tomato, mint, lime juice, Napa cabbage, bean sprouts, salt and pepper. Cook for about 3 minutes; you want the cabbage and sprouts to remain crisp.
5. Mix, and remove from heat. Season with salt and pepper and spoon into bowls. Top with sesame seeds.

Nutrition Highlights

Foods in This Recipe