Napa Cabbage Roll with Fish Paste

Every cuisine has its own recipe for cabbage rolls. My recipe for Napa cabbage rolls with fish paste is one of my proudest creations. It achieved both taste and a healthy eating choice.

Ingredients:
1/2 lb. fish paste (homemade or store-bought)
12 Napa cabbage leaves
1 shallot, chopped
1 clove of garlic, minced
1 tsp fresh minced ginger
1/4 tsp salt
1/4 tsp black pepper
1 scallion, chopped
1 tbs cooking wine
1 cup chicken stock
1 tbs soy sauce
1 tsp sesame oil
1 1/2 tbs cornstarch

Directions:
Parboil cabbage until soft. Remove and drain.

If stem is thick, cut lengthwise to make it pliable to roll. Make lengthwise cuts every 1/2 inch (see accompanying photo).

In a mixing bowl, combine fish paste, shallots, garlic, ginger, scallion, salt, black pepper and cooking wine. Mix well.
On the working surface, sprinkle cornstarch on each cabbage leaf. Crosswise place 1 tbs of fish paste at one end.

Roll up leaf to enclose filling (see accompanying photo). Follow the same procedure for all leaves.

Place the rolls on heatproof dish and steam over medium heat for 12 minutes and then remove.
In a saucepan over medium heat, add stock, soy sauce and cornstarch. Stir. Bring to boil. Cook for 2 minutes. Add sesame oil and pour over cabbage rolls. Serve. Sprinkle with extra chopped green onions.