- 8 small nappa cabbage inner leaves
- 2 teaspoons oil
- 1 onion
- 1 garlic clove minced
- 1 teaspoon minced ginger root
- 3/4 pound firm white fish fillets such as
- sea bass or mahi-mahi
- 12 Manila clams scrubbed
- 8 shrimp peeled, deveined
- (or 5 oz cooked chopped lobster meat)
- 6 cups vegetable broth, fish stock or water
- 1/2 cup rice wine (optional)
- tamari or low-sodium soy sauce
- 1/2 teaspoon salt
- 1 carrot peeled
- 1/4 pound spinach
- 4 large shiitake mushrooms cleaned, trimmed, and quartered
- 1/4 pound firm tofu cubed
- 2 green onions thinly sliced
- 1 lime quartered
Blanch cabbage leaves by dipping briefly in pot of boiling water. Remove and pat dry. Lay leaves on work surface and roll into tight cylinders. Set aside.
Halve onion and thinly slice lengthwise. Heat oil in wide, heavy saucepan or skillet over medium heat. Saute onion, garlic and ginger in oil until onion is translucent, 2 to 3 minutes.
Cut fish fillets into 1-inch pieces. Cut carrot diagonally into 1/4-inch slices. Arrange fish, clams and shrimp separately over onion, and add broth, rice wine if using, tamari and salt. Bring to simmer and skim off fat.
Arrange reserved cabbage rolls, carrot, spinach and mushrooms separately over seafood and simmer until vegetables are crisp-tender, about 5 minutes. Remove from heat. Add tofu and let sit in hot broth until heated through. Sprinkle with green onions.
Serve in shallow bowls garnished with lime quarters.
This recipe yields 4 servings.
Each serving: 366 calories; 670 mg sodium; 186 mg cholesterol; 8 grams fat; 25 grams carbohydrates; 50 grams protein; 3 grams fiber