Chinesole rolls with fish and coconut

Name: chinesole rolls with fish and coconut
Total time: 25 min
Yield: 4
Ingredients: 1 Chinese coal; 1 tablespoon mild Indian curry paste; 200 milliliters coconut milk; 600 gram whitefish fillet; 1 bunch spring / forest onion

Ingredients

Directions

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.
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.
Stir in the fish and leave to cook in a low setting in about 10 minutes. Allow to cool and scoop the spring onions.
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.
Pour a few tablespoons of water over the rolls and cover with aluminum foil. Steam the rolls in the oven for about 20 minutes.
Tasty with (wild) rice.