A pleasing refreshing taste, combining the sweetness of cabbage, a hint of savory nori (seaweed), and the unami of seafood. . Let these flavors scintillate your taste buds.
"Row, row, row your boat, gently down the sea. Merrily, merrily, merrily, merrily, life is but a dream..."
Armed with the fish + prawn paste combination (a.k.a seafood paste - recipe found here), comes the transformation into these sushi-inspired cabbage rolls!
Seafood Cabbage Rolls
Ingredient: Seafood paste, nori, cabbage-blanched then dip in cold icy water to retain "crisp" and color
Directions: Follow the pictorial instructions above. Basically, lay the whole napa cabbage leaves on flat surface, add nori layer on top, fill in with seafood paste and roll up. Steam for 8-12mins.
Moist, juicy fillings that does not burden your palates
As good as it gets!
This cabbage (in rolls) are definitely worthwhile as roll-wrapper for steaming. if you find beancurd (tofu) skin-like sheets hardly accessible for you.
Do you know the antioxidants in cabbage are considered indirect antioxidants - such as glucosinolates and glucobrassicin? Indirect antioxidants stimulate the body's own natural antioxidant systems. Unlike the one-time, finite amount you get from most direct antioxidants, the indirect antioxidant activity cycles over and over, protecting your system for as many as three to four days after the glucosinolate-containing food has been consumed. Let's share the benefits and versatility of cabbage over at Sweetnicks - ARF/5-A-Day.
Other rolls to try:
Tofu Roll
Shrimp Roll""Roll, roll, roll your boat, gently down the sea. Merrily, merrily, merrily, merrily, food is in my dream..." :D
Tag: napa cabbage, napa cabbage rolls, seafood
I got the feeling that this cabbage roll will goes well with you sambal belacan! that will give the kick!
ReplyDeleteWhat a great idea!!! I would have never thought to wrap seafood like that.
ReplyDeleteCREATIVE! And healthy, too! This recipe is a winner!
ReplyDeleteThese look really interesting and healthy.
ReplyDeletevery fresh looking. never seen so much orange colors before in a roll ! neither cabbages.
ReplyDeleteimagine if we have them now compared to our turnippy popiahs
holy! You are genius! From the choice of ingredients, to the taste, to the presentation, it is a-list star!
ReplyDeleteHmmm! I think I prefer the one in the last photo -- deep fried. :-)
ReplyDeleteIt looks a lot like sushi.
BTW, I had dim sum brunch today too.
Yeah, I agreed. This is one healthy dish. But, it seem like a lot of work leh.
ReplyDeletelots of preparation, huh? looks good ... really good!!
ReplyDeleteyou are creative one ! I'm going to dream the shrimp roll ^_^
ReplyDeleteAlthough I'm sure this is healthier than the other two rolls that you introduced earlier on, I still like them more...
ReplyDeleteTry rolls with taste and texture contrast.. like having beetroot and orange peels inside.
ReplyDeleteHey tigerfish, I know I have said this a million times and I am gonna say it again ... great photo, great idea ... when is your book coming out?!
ReplyDeleteJust a tiny question, do you eat that with any recommended sause?
Another great recipe idea. You know what, my list is getting longer by the day from all the recipes I want to try from here and from other blogs. :P
ReplyDeleteOooo, gorgeous rolls! I agree with Judy, another recipe to add to the long list of recipes that I want to try!
ReplyDeleteBeautiful idea to wrap the nori in cabbage leaves. I would never have thought of it!
ReplyDeleteGreat pictures! The song "row row row your boat.." reminds me of my 1-year-old niece. She loves that song and always dances to it whenever someone sings it. I should sing her that rendition :)
ReplyDeleteI've seen a lot of examples of using cabbage leaves instead of other kinds of wrappers lately. Thanks for the recipe!
ReplyDeleteI love chinese cabbage as it's so sweet. Your roll looks good!
ReplyDeleteYay! Tigerfish eating fish (paste) again. Lovely presentation!
ReplyDeleteVery creative :) Looks darn delicious too.
ReplyDeletebig boys oven, hmmm...ya hor...but I did not take the sambal belacan out from the fridge :O
ReplyDeletesteamy, it's really good.
anh, thank you :D
kevin, they are tasty.
team bsg, but I like turnippy popiahs leh! :P These rolls look like popiah but taste completely different, I assure you.
gattina, thank you so much, you are very encouraging. :D
ming, but the deep-fried ones are difficult to cook! :O ...but all of them are easy to eat.
little corner, no need lots of work lah...just prepare the seafood paste then roll, and steam. Very easy.
new kid on the blog, preparation just in chopping the fish and prawns to paste form. That's it. The rest is straight-forward.
rita, geezz....if only someone could deep-fry the shrimp rolls for me :P
ReplyDeletewindy,all are good coz it's different fillings I have used. Taste completely different.
las montanas, wow....I will keep this idea for next time. Thks!
wilfrid, I only can dream of my own book, man! No sauce required. They are so taste on it's own.
judy, ahahha...I know what you mean....
wokandspoon, has everything settled well for you ? :)
lydia, I realised nori complements well with all the other rolls I made.
hillary, sing her..."roll roll roll your roll... in the kitchen :P
nate 2.0, you are welcome!
pea, yes yes...simple stir fry or in soup....already very nice liow!
east meets west, I eat myself in paste form? :O
cooking ninja, they are delish, and thks!
this is absolutely a good idea and healthy food too. Thanks for sharing.
ReplyDeleteDid the nori taste soggy ?
ReplyDelete