8 LARGE CHINESE CABBAGE LEAVES
1/2Ib FILLETED WHITE FISH
2 SLICES GINGER ROOT
1 1/2 TSPS SALT
1 EGG WHITE
1TSP SESAME OIL
1/2 Ib CRABMEAT
PROCEDURES:
1) POUR BOILING WATER OVER THE CABBAGE TO SOFTEN. DRAIN
AND DRY WELL.
2) CHOP THE FISH COARSELY. FINELY CHOP THE GINGER. PLACE THE
FISH AND GINGER IN A BOWL WITH THE SALT, EGG WHITE,
SESAME OIL AND CRABMEAT. MIX WELL.
3)PLACE 2 CABBAGE LEAVES ON A FLAT SURFACE. PUT FISH
MIXTURE INTO THE CENTER OF EACH OF THE LEAVES. ROLL THE
LEAVES UP TO FORM A TIGHT ROLL.
4) REPEAT UNTIL ALL THE FISH MIXTURE HAS BEEN USED.
5) INSERT THE FISH ROLLS INTO A STEAMER. STEAM VIGOROUSLY
FOR 10-12 MINUTES. PLACE THE COOKED ROLLS ON A HEATED
PLATTER AND SERVE WITH SOY SAUCE, AND CHILI SAUCE AS
DIPS.
