- 4 Napa cabbage leaves
- 350g fish paste
- ½ cup of chives, chopped
- ½ cup of reduced salt chicken stock
- 2 tsp corn starch
- White pepper, to taste
- Mix fish paste, chives, pepper and corn starch until well combined. Set aside.
- Bring a pot of water to boil. Blanch cabbage leaves until softened. Drain thoroughly. Spoon approxiamately ¼ of the fish paste mixture on each cabbage leaves and roll it up tightly.
- Bring chicken stock to a boil in a frying pan. Gently place in cabbage rolls. Cover frying pan with a lid and simmer for 10 minutes.
- Dish out and serve warm.
Ready in 35 minutes and serves 4
Nutritional Information (per serving)
This recipe was first published in the "Healthy Tasty Easy" cookbook by Khoo Teck Puat Hospital and Prime magazine.
The views, material and information presented by any third party are strictly the views of such third party. Without prejudice to any third party content or materials whatsoever are provided for information purposes and convenience only. Council For The Third Age shall not be responsible or liable for any loss or damage whatsoever arising directly or indirectly howsoever in connection with or as a result of any person accessing or acting on any information contained in such content or materials. The presentation of such information by third parties on this Council For The Third Age website does not imply and shall not be construed as any representation, warranty, endorsement or verification by Council For The Third Age in respect of such content or materials.