Braised Fish And Napa Cabbage With Chilies Recipes

BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT

Braised Napa Cabbage with Bacon, Red Wine Vinegar, and Mint image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced

Steps:

Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

BRAISED FISH AND NAPA CABBAGE WITH CHILIES

Braised Fish And Napa Cabbage With Chilies image

Provided by Florence Fabricant

Categories dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 egg white, beaten
2 tablespoons cornstarch
1 teaspoon sugar
Salt
1 pound skinless tilapia or gray sole fillets, cut in 2-inch squares
1 tablespoon Sichuan peppercorns (sold in Chinese groceries)
2 cups peanut oil
2 tablespoons minced fresh ginger
2 cloves garlic, minced
6 cups Napa cabbage in 2-inch pieces
1 leek, white part only, coarsely chopped
1/2 cup chicken stock
2 tablespoons soy sauce
2 teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste
1/2 teaspoon red pepper flakes
1 scallion, white part only, trimmed and cut in thin slivers

Steps:

Mix egg white, cornstarch, sugar and pinch salt in small bowl. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat. Set aside 15 minutes.
Heat wok. Add Sichuan peppercorns, and toast until fragrant. Remove, cool briefly, grind in mortar and pass through fine sieve.
Add oil to wok. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs. Remove fish with slotted spoon, drain well on paper towels and set aside. Pour off all but 1 1/2 tablespoons oil, reserving 2 tablespoons for Step 5.
Turn heat to high. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek. Stir-fry until wilted. Mix together chicken stock, soy sauce and chili paste, and add. Bring to simmer. Season to taste with salt. With slotted spoon, transfer cabbage and leek to deep serving platter. Top with fish, and spoon on cooking liquid.
Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle. Pour over fish, scatter scallion slivers on top and serve.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 57 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

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