Yoshe nobe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Canola oil |
| 1 | Onion; halved and thinly sliced lengthwise (4 ounces) | |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Minced fresh ginger |
| 12 | ounces | Firm white fish fillets; such as sea bream, sea bass, or mahi mahi, cut into 1-inch pieces |
| 12 | Manila clams; scrubbed | |
| 8 | mediums | Shrimp; peeled and deveined (5 ounces before peeling), or 5 ounces cooked lobster meat, cut into 1-inch pieces |
| 6 | cups | Vegetable broth; Fish Stock, or water |
| ½ | cup | Rice wine (sake; optional) |
| A few drops of tamari or low-sodium soy sauce | ||
| ½ | teaspoon | Salt |
| 8 | smalls | Inner leaves Napa Cabbage; blanched (4 ounces) |
| 1 | Carrot; peeled and cut on the diagonal into 1/4-inch slices (4 ounces) | |
| 4 | ounces | Spinach |
| 4 | larges | Shiitake mushrooms; cleaned, trimmed, and quartered (6 ounces) |
| 4 | ounces | Firm tofu; cut into 1/2-inch cubes |
| 2 | Scallions (including green tops), thinly sliced (1 ounce) | |
| 1 | Lime; quartered | |
Directions
COOKING LIVE SHOW #CL8965
All recipes courtesy of Michel Stroot, The Golden Door Cookbook In a wide heavy saucepan or skillet, heat the oil over medium heat. Saute the onion, garlic, and ginger for 2 to 3 minutes, until the onion is translucent. Arrange the fish, clams, and shrimp separately over the onion and add the broth, the sake, if desired, tamari, and salt. Bring to a simmer and skim off the fat.
Lay the cabbage leaves on a work surface and roll into tight cylinders.
Arrange the cabbage rolls, carrot, spinach, and mushrooms separately over the seafood and simmer for 5 minutes longer, or until the vegetables are crisp-tender. Remove from the heat.
Add the tofu and let it sit in the hot broth until heated through. Sprinkle with the scallions and serve in shallow bowls, garnished with the lime quarters.
Yield: 4 servings
Per Serving: 366 calories, 8g fat, 186mg cholesterol, 50g protein, 3g fiber, 670mg sodium
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@...> on Sep 19, 1997