Cabbage with ginger and coconut cream
( SERVES 2 )
Although buttered spinach is always a good match for fish, the sweet full-bodied flavour of cabbage is particularly good with the richer-flavoured varieties of fish, such as tara-kihi, blue cod and salmon. I sometimes flavour the cabbage with fresh ginger and add coconut cream at the end to provide a small quantity of creamy sauce. If I have a few roasted peanuts on hand, these are chopped and added to the cabbage just before serving. A bowl of rice is a good accompaniment.
- Peel the ginger and grate it or shred with a sharp knife, discarding any tough fibres.
- Put the oil and ginger in the bottom of a heavy saucepan and place the cabbage(finely shredded) on top.
- Add the water and a dash of salt and sugar. Cover the saucepan with a lid and put over a moderate heat.
- Cook for 3-5 minutes until the cabbage is tender but still bright green.
- Remove the lid and add the coconut cream and a grind of black pepper.
- Add the optional roasted peanuts (roughly chopped). Toss and serve.