Steamed Fish with Cabbage Rolls

Different cuisines have their own cabbage rolls recipes.  I love them all.  I prefer the Asian style cabbage rolls because they are easily made. They are elegant to present to guests or family.  Any white fish, such as halibut, tilapia, or cod is perfect.  The every day cabbage is what I like more than Napa cabbage or even lettuce used in some recipes. To spice the cabbage rolls, slice some Thai red chilies and cook with the sauce. This dish is not just easy but also healthy and delicious.

Ingredients:
½ lb. cod fillets
1/2 tsp salt
Marinade ingredients:
1 knob of fresh ginger, minced (about 2 tsp)
1 garlic clove, minced
1 tsp sesame oil
1 tbs cooking wine
1 tsp cornstarch
2 tbs kelp broth
Sauce ingredients: 
1/2 cup kelp broth
2 tsp oyster sauce
1 tsp blackstrap molasses
1 garlic clove, minced
2 tsp cornstarch (mix with 1 tbs water)
Cabbage wrappers ingredients:
12 to 14 fresh cabbage leaves
3 dried shitake mushrooms
Green onions, chopped
Cilantro
Directions:
Soak the shitake mushrooms in hot water for 15 minutes.  Squeeze out the excess water and slice thinly.
Bring a pot of water to boil and blanch the cabbage leaves for 40 seconds. Remove from the boiling water, rinse under cold water, and drain well. Carefully remove the tough stems from the leaves and trim each leaf large enough to wrap around the fish. Set aside.

Cut fish into 1 in. wide, finger-length batons.

 In a bowl, combine the marinade ingredients, add the cut fish, and refrigerate for one hour.

To make the fish rolls:
Place a trimmed cabbage leaf on a plate.

Place one fish and a few mushroom slices, and sprinkle with chopped green onions on top of the cabbage leaf near the bottom.

Fold the bottom edge of the cabbage leaf up. Bring toward the center to cover the filling and roll into a neat parcel. Place on a steamer dish with the folded open side facing downward. Continue wrapping in the same manner until all the fish are wrapped up.

Bring a steamer pot with water to boil.  Place the cabbage rolls on a steamer, cover, and steam on high heat for 10 minutes.

Mix the sauce ingredients, except the cornstarch, together in a small saucepan and bring to boil. Add the cornstarch/water mixture and cook a few minutes, or until the sauce has thickened.

Pour sauce over the fish on a serving plate. Sprinkle with cilantro on top and serve.