Asian greens are nutritious and tasty, whilst also being easy to grow and cook.
PAN-FRIED BLUE COD ON WONG BOK WITH MELON SALAD
By Amanda Laird
½ a wong bok
½ a rock melon, deseeded, peeled and sliced
½ a telegraph cucumber, sliced
1 Tbs mirin
2 tsps rice wine vinegar
4 fillets of blue cod
1 Slice the wong bok finely and set aside.
2 Lay the slices of melon and cucumber on a plate. Combine the mirin and rice wine vinegar then drizzle over the melon and cucumber.
3 Heat two pans, pour 1 Tbs of oil into each and add the wong bok to one and the fish to the other. Cook the wong bok until it begins to wilt, stirring often, and then season. Cook the fish for approximately 4 minutes on each side, depending on the thickness of the fillets, then serve on the wong bok with the salad on the side.
WONG BOK PILLOWS
2 shiitake mushrooms, thinly sliced
1 large napa cabbage (green cabbage) (at least 6-7 cabbage leaves for wrapping)
1/4 cup chopped carrots
3 cloves minced garlic
1 cup minced chicken/prawns (skip for vegetarian)
2 tbs oyster sauce
2 tsp rice wine or dry sherry
1 tsp sesame oil
1 tsp minced ginger
1 tsp chopped coriander
1 Parboil cabbage in boiling water for 2-3 minutes. Drain & rinse. Shave thick ribs at stem ends
2 Mash tofu in a bowl, squeeze to extract moist
3 Cook garlic till fragrant, add minced chicken
4 Add mushrooms & garlic
5 Add oyster sauce, sesame oil, rice wine, carrot
6 Set aside, mix in mashed tofu. Add cilantro
7 Place 2 tbs of cooked tofu on cabbage leave
Roll the leave, tucked both sides in
8 Place ‘pillows’ in a steamer. Steam high for 10 mtns