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MessappyMarkland
Chinesole rolls with fish and coconut
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Ingredients
Directions
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Cut the stalk from the cabbages and loosen the leaves. Rinse and lay them flat on each other. Put a cloth over it and weigh it with a plank to get the leaves nicely flat.
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Meanwhile, make the filling: fruit the curry paste on a low setting for 1 minute and pour in the coconut milk. Let it boil down.
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Stir in the fish and leave to cook in a low setting in about 10 minutes. Allow to cool and scoop the spring onions.
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Preheat the oven to 220 ° C. Place 8 large cabbage leaves next to each other and spread the sauce over it. Place 8 slightly smaller leaves and sprinkle with a little salt. Roll them together firmly and put them together in an oven dish.
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Pour a few tablespoons of water over the rolls and cover with aluminum foil. Steam the rolls in the oven for about 20 minutes.
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Tasty with (wild) rice.
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40 minMain dishprime rib, olive oil, coarse sea salt, olive oil, shallot, garlic, clove, cinnamon stick, Red port, prune, thyme, balsamic vinegar, pine nuts, butter, gorgonzola,sirloin steak with gorgonzola butter and prune chutney -
35 minMain dishegg, peanut oil, sunflower oil, onion, shallot, chili powder, paprika, garlic, coriander powder (ketoembar), Thai curry paste, coconut milk, Broccoli, meat tomato, cashew nut,egg curry with broccoli and nuts
Nutrition
250Calories
Sodium0% DV0g
Fat17% DV11g
Protein60% DV30g
Carbs2% DV5g
Fiber0% DV0g
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