Cabbage with ginger and coconut cream

Tamara West

A simple way to bring pacific flavours to pan-fried fish The sweet full-bodied flavour of cabbage is particularly good with the richer-flavoured varieties of fish, such as terakihi, blue cod and salmon. A bowl of rice is a good accompaniment.

Ingredients

2 cm	Ginger, peeled and grated (Main)
1 Tbsp	Peanut oil
¼	Cabbages, finely shredded (Main)
¼ cup	Water
¼ tsp	Salt
1 pinch	Sugar
¼ cup	Coconut cream (Main)
¼ cup	Roasted peanuts, chopped, optional

Directions

1. Put the oil and ginger in the bottom of a heavy-based saucepan and place the cabbage on top.
2. Add the water, salt and sugar. Cover the saucepan with a lid and put over a moderate heat for 3-5 minutes until the cabbage is tender but still bright green.
3. Remove the lid and add the coconut cream and a grind of black pepper. Warm through and sprinkle with the peanuts.