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Steamed Chinese Cabbage Rolls

  • 1h 05m
    • Préparer 40 min
    • Préparer 25 min

Ingrédients

4 Personnes
  • 100 g 100 g fine glass noodles
  • 3 3 spring onions
  • 1 1 piece fresh ginger (3 cm)
  • 300 g 300 g salmon fillet, skinless
  • 3 tbsp. 3 tbsp. lime juice, freshly squeezed
  • 1 bunch 1 bunch fresh coriander
  • 1 bunch 1 bunch Thai basil
  • 300 g 300 g beef tomatoes
  • 2 2 garlic cloves
  • 1 salt
  • A little soya sauce
  • 2 tbsp. A little sesame oil
  • 3 tbsp. 3 tbsp. husked sesame seeds
  • 1 1 large head of Chinese cabbage

Preparation

Étape 1
Prepare the glass noodles, drain and cut into shorter lengths. Trim and finely slice the spring onions, finely grate the ginger.
3 spring onions
1 piece fresh ginger (3 cm)
Étape 2
Cut the salmon fillet into cubes of about 1–2 cm. Drizzle with lime juice.
g 300 g salmon fillet, skinless
tbsp. 3 tbsp. lime juice, freshly squeezed
Étape 3
Pluck and chop half coriander and half basil. Put the stalks aside.
bunch 1 bunch fresh coriander
bunch 1 bunch Thai basil
Étape 4
Finely dice the tomatoes. Chop the garlic finely.
g 300 g beef tomatoes
2 garlic cloves
Étape 5
Mix the prepared ingredients with salt, soya sauce, 2 tbsp. sesame oil and 2 tbsp. sesame seeds.
salt
A little soya sauce
tbsp. A little sesame oil
tbsp. 3 tbsp. husked sesame seeds
Étape 6
Trim the Chinese cabbage, peel off about 12–16 large leaves. Dip briefly into boiling salted water, quench in cold water and drain. Distribute the filling on the leaves, fold over the sides and roll up firmly.
salt
1 large head of Chinese cabbage
Étape 7
Spread sesame oil over the steaming top and distribute the herb stalks in it. Coat the rolls with sesame oil and place them in the steaming top.
tbsp. A little sesame oil

Cooking

Étape 1
Fill the hot pot with water, cover and bring to the boil. Attach the steaming top. Cover and steam the rolls for about 20 minutes. Keep the batches of steamed rolls warm.