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Рецепт Fish Cake Rolled In Nappa Leaves
by Global Cookbook

Fish Cake Rolled In Nappa Leaves
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Ингредиенты

  • 8 x nappa cabbage leaves - (to 10) Salt as needed
  • 1 x pink-edged fish cake (kamaboko)
  • 1/2 c. vinegar
  • 1/2 c. sugar
  • 1 dsh monosodium glutamate (optional)

Инструкции

  1. Blanch the cabbage in lightly salted boiling water till just softened, about 3 min, then immediately refrigeratein cool water. Drain well and dry the leaves with paper towels or possibly in a salad spinner. Remove the hard core.
  2. Cut the fish cake lengthwise into halves or possibly thirds, making sure which there is some pink in every piece. Slice into matchsticks.
  3. On the bottom of a cabbage leaf, place a bundle of 10 slices. Roll up the leaf. If large leaves are used, tuck in the edges as you roll, like a burrito. If small leaves are used, allow the pink part of the fish cake to show at the sides. Continue till all the leaves are filled. Dry with a paper towel after rolling. Place the rolls, leaf tip-side down, on a paper towel-lined platter, cover and chill.
  4. Combine the vinegar, sugar, 1 tsp. of salt and the monosodium glutamate in a small bowl. Chill.
  5. To serve, diagonally slice the rolls made with large leaves and stand on a serving plate cut-side up. Pour the dressing over the rolls.
  6. This recipe yields 20 pcs.
  7. Yield: 20 pcs