Ingredients
- 1 small Savoy cabbage, trimmed, shredded and washed
- 1 small cauliflower, trimmed and very finely sliced
- 1 x 500g skinless and pin-boned piece of sea trout
- 1 thumb-sized piece of ginger, peeled and shredded
- 2 cloves of garlic, peeled and sliced
- 60mls dark soy sauce
- 2 tbsp fish sauce
- A drizzle of honey
- 2 tbsp toasted sesame oil
- 200mls water
- Salt and black pepper
1 Layer the cabbage, cauliflower and sea trout on a large frying pan or shallow pot.
2 Scatter the ginger and garlic over the trout then drizzle over the soy, fish sauce, honey and sesame oil.
3 Add the water and season using just a little salt and lots of black pepper.
4 Cover the pan tightly then cook on the hob on the highest heat for 10-12 minutes.
5 Exactly how long it takes will entirely depend on the thickness of the fish.
6 Use a knife to check if the fish is cooked after 10 minutes.
7 The sauce should be nearly all absorbed into the vegetables.
8 If you find that your fish isn't cooked and your pan is dry just add a little more water and continue to cook for another minute or two.
