Rice Cooker Seafood Cabbage Rolls with Hollandaise Sauce
You can also use napa cabbage instead of savoy cabbage. Both work well with as wraps for these delightful seafood rolls.
Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 4 cups water
- 12 savoy cabbage leaves
- 1 fish fillet (snapper, threadfin, cod)
- 10 medium shrimp, peeled and deveined
- 1⁄4 tsp. salt
- 1⁄4 tsp. grown white pepper
- 1⁄2 cup frozen vegetables (peas, corn, and carrots), thawed
- 1⁄4 cup chopped scallion
- 1 tsp. Chinese cooking wine
- 1⁄2 tsp. sesame oil
- 1 large egg white
- Add water to rice cooker, cover, and set to Cook. When the water boils, add the cabbage, blanch 15 seconds (just to soften the leaves for easy wrapping), remove, and set aside to cool. Leave the water inside the rice cooker for steaming later.
- Mince the fish, and add to the shrimp. Mix well with salt, pepper, vegetables, scallion, Chinese cooking wine, sesame oil, and egg white. The final mixture should not be too watery, and just slightly sticky.
- Lay the cooled cabbage leaves on a flat surface (you can use 2 leaves so they partially overlap each other to increase the length of the roll). Spoon 1 to 2 tablespoons of seafood mixture on the cabbage leaves (1 tablespoon for 1 leaf, 2 tablespoons for overlapped leaves). Fold up the edges and roll up the cabbage leaves to enclose the seafood mixture. Set aside on a plate that will fit in the steamer insert or basket. Cover the plate of cabbage rolls with plastic wrap to prevent excess condensation during steaming.
- With the water from Step 1 still in the rice cooker, cover the rice cooker and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of cabbage rolls into the rice cooker. Cover the rice cooker and steam for 10 minutes until the filling is cooked through.