Asian Style Rock Cod in cabbage leaves with Thai style vegetables and quinoa Pilaf..tips and photos

Wholegrain quinoa*, sauteed with onion and garlic,then cooked very slowly in boiling water, and olive oil.  Sprinkle with parsley as it cools.

Sliced onions, garlic, ginger, shredded inner cabbage leaves, carrots and sugar snap peas.

The outer leaves of a Savoy Or Spring cabbage, core removed, steamed and use to wrap the fish

Rock Cod fillets*, season with salt and paprika

The fillets have been, spread with hoisin sauce,sprinkled with minced ginger root,wrapped in cabbage leaves and steamed in water with basil, mint and ginger. Garnish with fresh basil and mint leaves and cooking liquor, soy sauce and black sesame seeds

 For this dish you may use any fish fillets, and wrapping them in cabbage leaves prior to steaming helps keep them together when cooked and keeps in the moisture and fine fish flavors, served with the Thai style vegetables and quinoa pilaf.
* For information on the correct preparation of Quinoa and possibly Fish fillets, please refer to THE GREAT GRANNY Diet book on www.amazon.com kindle