Chinesole rolls with fish and coconut

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.