Cabbage Patch Halibut - Fish Roasted in a Leaf
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Date: 2019-07-25
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Comments and reviews: 10
kght222
as a produce clerk i know that we have a few folks who love using the external green leaves off of the cabbage to do things like this, the the point where they will occasionally raid my department for the leaves that i normally discard because they don't look pretty on the shelf. gonna have to try this with those green leaves. no way i am steaming a whole head of cabbage for 6 leaves. i could break down the rest into something else, but keep in mind that cabbage is sold by the lb in all of the big box stores in america. your local produce clerk is quite happy to cut one in half for you but even better, to sell you the outside leaves from a cabbage. by the lb. it is literally part of the cabbage that we usually have to throw away, and we HATE throwing crap away no matter what you think. if you want to do this dish ask the clerk in your local produce department if they have any unprepped cabbage with the outside leaves. steam those leaves, you don't have to steam a whole head of cabbage. it just softens up the leaf so you can roll it.
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as a produce clerk i know that we have a few folks who love using the external green leaves off of the cabbage to do things like this, the the point where they will occasionally raid my department for the leaves that i normally discard because they don't look pretty on the shelf. gonna have to try this with those green leaves. no way i am steaming a whole head of cabbage for 6 leaves. i could break down the rest into something else, but keep in mind that cabbage is sold by the lb in all of the big box stores in america. your local produce clerk is quite happy to cut one in half for you but even better, to sell you the outside leaves from a cabbage. by the lb. it is literally part of the cabbage that we usually have to throw away, and we HATE throwing crap away no matter what you think. if you want to do this dish ask the clerk in your local produce department if they have any unprepped cabbage with the outside leaves. steam those leaves, you don't have to steam a whole head of cabbage. it just softens up the leaf so you can roll it.
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Jojobe
Just to share. For Asian technic, we drizzle soy sauce over the cooked fish as finishing touch. As soy sauce turns sourish if cook too long, this will also prevent the sauce over powering the light flavour of fish. So, just coat the fish with oil when steam or bake. Bracing meat with soy sauce, sugar or rock sugar is usually added to balance to taste. Thats Japanese only dip sashimi into soy sauce as a side. Another tip, a layer of lettuce or vege is placed below when cook in claypot or steaming, it is just to prevent the main dish from sticking to base or burn.
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Just to share. For Asian technic, we drizzle soy sauce over the cooked fish as finishing touch. As soy sauce turns sourish if cook too long, this will also prevent the sauce over powering the light flavour of fish. So, just coat the fish with oil when steam or bake. Bracing meat with soy sauce, sugar or rock sugar is usually added to balance to taste. Thats Japanese only dip sashimi into soy sauce as a side. Another tip, a layer of lettuce or vege is placed below when cook in claypot or steaming, it is just to prevent the main dish from sticking to base or burn.
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bbstucki
I recently learned that cabbage is the secret to great tin foil dinners too. You can wrap your fish, chicken, or beef and your veg and seasonings in cabbage leaves and then in foil and throw it in the coals. The only thing that will burn is the cabbage leaves, if at all. Your meat and veggies will benefit from the added steam and be buffered from burning by the cabbage. Also, blackened cabbage tastes so much better than blackened potatoes or carrots.
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I recently learned that cabbage is the secret to great tin foil dinners too. You can wrap your fish, chicken, or beef and your veg and seasonings in cabbage leaves and then in foil and throw it in the coals. The only thing that will burn is the cabbage leaves, if at all. Your meat and veggies will benefit from the added steam and be buffered from burning by the cabbage. Also, blackened cabbage tastes so much better than blackened potatoes or carrots.
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Steve Logan
Also, if halibut is not available, buy some cod loins, not fillets, place 2 of them parallel in the cabbage and they will cook at the same rate because they are the same thickness. They cost about 1. 00 a pound more than the cod fillets, but are well worth it. I will probably use them even if halibut is available because they cost much less and taste just as good to me.
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Also, if halibut is not available, buy some cod loins, not fillets, place 2 of them parallel in the cabbage and they will cook at the same rate because they are the same thickness. They cost about 1. 00 a pound more than the cod fillets, but are well worth it. I will probably use them even if halibut is available because they cost much less and taste just as good to me.
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R. McBride
Oooooh. That looks SO pretty And delish And I have all the ingredients. masked by the lovely aroma of cabbage. which my boys say smells like donkey farts. Save yourselves from fish and fart smells and invest in one of those aromatic wax melting thingeys. Then you can smell mint or lilacs and not worry about it. LOL
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Oooooh. That looks SO pretty And delish And I have all the ingredients. masked by the lovely aroma of cabbage. which my boys say smells like donkey farts. Save yourselves from fish and fart smells and invest in one of those aromatic wax melting thingeys. Then you can smell mint or lilacs and not worry about it. LOL
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James Manzano
Hi John, I dont know if anyone else has said it, but politics should stay separate from celebrities. I looked on your Twitter and it looks like you were making fun of Kavanaugh. I hope in the future you dont talk about politicians/politics so you dont lose more viewers. I really like your recipes though.
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Hi John, I dont know if anyone else has said it, but politics should stay separate from celebrities. I looked on your Twitter and it looks like you were making fun of Kavanaugh. I hope in the future you dont talk about politicians/politics so you dont lose more viewers. I really like your recipes though.
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Toophless One
Made this for some friends tonight using wild caught fresh cod instead of halibut, after all. just for the halibut. It was a total success. And Chef John. your suggestion to spoon the juices over the finished dish was the icing on the cake Thanks for a great recipe as well as technique.
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Made this for some friends tonight using wild caught fresh cod instead of halibut, after all. just for the halibut. It was a total success. And Chef John. your suggestion to spoon the juices over the finished dish was the icing on the cake Thanks for a great recipe as well as technique.
reply
ptosky
You can use the left over cabbage leaves, by stuffing each one with a mixture of minced meat and rice, cooking the stuffed leaves and finishing the dish with a greek avgolemono sauce (egg/ lemon sauce. In greek this dish is called lahanodolmades (something like stuffed vine leaves)
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You can use the left over cabbage leaves, by stuffing each one with a mixture of minced meat and rice, cooking the stuffed leaves and finishing the dish with a greek avgolemono sauce (egg/ lemon sauce. In greek this dish is called lahanodolmades (something like stuffed vine leaves)
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Mohabat khan Malak
Thumbs up Your style and technique is tops, I will make this fish wrap soon. For the sesame oil I will substitute tahini sauce (add a little water and lemon juice to lighten the tahini paste) just like the Lebanese trahini fish dish. Thank you.
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Thumbs up Your style and technique is tops, I will make this fish wrap soon. For the sesame oil I will substitute tahini sauce (add a little water and lemon juice to lighten the tahini paste) just like the Lebanese trahini fish dish. Thank you.
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Paramvir Atwal
i made your grilled cheese sandwhich with shredded cheese crusted on the outside of the sandwhich and it was A++++++. im 25 and i never thought about grilling cheese on the outside of the sandwhich until i saw your video
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i made your grilled cheese sandwhich with shredded cheese crusted on the outside of the sandwhich and it was A++++++. im 25 and i never thought about grilling cheese on the outside of the sandwhich until i saw your video
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