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Fish Cake Rolled in Nappa Leaves

Time 25 minutes
Yields Makes 20 pieces
Fish Cake Rolled in Nappa Leaves
1

Blanch the cabbage in lightly salted boiling water until just softened, about 3 minutes, then immediately chill in cold water. Drain well and dry the leaves with paper towels or in a salad spinner. Remove the hard core.

2

Cut the fish cake lengthwise into halves or thirds, making sure that there is some pink in every piece. Slice into matchsticks.

3

On the bottom of a cabbage leaf, place a bundle of 10 slices. Roll up the leaf. If large leaves are used, tuck in the edges as you roll, like a burrito. If small leaves are used, allow the pink part of the fish cake to show at the sides. Continue until all the leaves are filled. Dry with a paper towel after rolling. Place the rolls, leaf tip side down, on a paper towel-lined platter, cover and refrigerate.

4

Combine the vinegar, sugar, 1 teaspoon of salt and the monosodium glutamate in a small bowl. Refrigerate.

5

To serve, diagonally slice the rolls made with large leaves and stand on a serving plate cut side up. Pour the dressing over the rolls.

This is one of Grace Masuda’s modernized New Year’s foods.

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