Braised Flat Fish with Napa Cabbage
Sweet, tender Chinese cabbage paired with savory flat fish — a light, low-calorie, and flavorful dish.
Ingredients
Napa cabbage
1
Wood ear mushrooms (sliced)
100 g
Daylily buds (soaked in water, set aside)
100 g
Flat fish (washed and lightly fried)
150 g
Basic braising sauce (see recipe on page 8)
1 bowl
Cornstarch slurry (for thickening)
a pinch
Instructions
1
Preparation
Wash all ingredients; slice the wood ear mushrooms and napa cabbage; soak the daylily buds in water and set aside.
2
Light frying
Rinse the flat fish, lightly fry, then remove and set aside after draining off excess oil.
3
Braising
Place the ingredients into the braising sauce and slowly braise over low heat until well flavored. Add a little cornstarch slurry to thicken just before serving.
