Fish Fragrant Braised Cabbage 鱼香包菜

This is a little twist from the usual Eggplant dish which similar ingredients are used except for the core vegetable that’s being replaced by cabbage which is more commonly acceptable. I do know of some people who absolutely hate eggplants to the core liked how I used to feel, but having know how to cook eggplants now, I actually quite fell in love with this vegetable.

Incorporating the 鱼香茄子 idea into this cabbage dish eliminates the need for blanching the eggplants in hot oil, instead this step is replaced by braising the cabbage till tenderness in the sauce till it’s fragrant and soft. A very delicious and awesome recipe that goes on perfectly with a bowl of rice.

Fish Fragrant Braised Cabbage 鱼香包菜

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

29

minutes

Ingredients

  • 1/2 cabbage, tear them apart by hand

  • 80g minced meat

  • 2 tbsp cooking oil

  • 2 chili padi, diced

  • 2 dried shitake mushroom, diced (soak in water till soften and retain mushroom water)

  • 1 1/2 tsp minced garlic

  • 1 1/2 tsp minced ginger

  • 1 tsp fish sauce

  • 2 tbsp mushroom water

  • Some diced spring onion

  • For the Minced Meat Marinate (marinate for at least 30 minutes) :
  • 2 tsp light soya sauce

  • 1 tsp cooking oil

  • 1 1/2 tsp corn flour

  • Pinch of pepper

  • Seasoning Sauce :
  • 2 tsp spicy bean paste sauce

  • 2 tsp light soya sauce

  • 3/4 tsp dark soya sauce

  • 1 tsp sugar

  • 150ml mushroom water

  • For Sauce Thickening :
  • 2 tsp corn flour + 2 tbsp water


Directions

  • Heat up cooking oil and stir fry garlic and ginger till sizzling. Add in diced mushrooms and stir fry briefly.
  • Add marinated minced meat and cook till the meat is no longer pinkish. Add in 2 tbsp mushroom water if it gets too dry.
  • Add in cabbage followed by all the seasoning. Stir fry on high heat and braised till the cabbage turns soft.
  • Add in sauce thickening. Once the sauce thickens, add in diced chili and diced spring onion.
  • Finish off with fish sauce. Stir to incorporate all together and remove from heat. Dish and serve hot immediately to enjoy.

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