Yoshe Nobe

Categories: None

Serves: 1 Servings

Ingredients:

2 ts Canola oil
1 Onion; halved and thinly
-sliced lengthwise (4
-ounces)
1 Clove garlic; minced
1 ts Minced fresh ginger
12 oz Firm white fish fillets;
-such as sea bream, sea
-bass, or mahi mahi, cut
-into 1-inch pieces
12 Manila clams; scrubbed
8 md Shrimp; peeled and deveined
-(5 ounces before peeling),
-or 5 ounces cooked lobster
-meat, cut into 1-inch
-pieces
6 c Vegetable broth; Fish Stock,
-or water
1/2 c Rice wine (sake; optional)
A few drops of tamari or
-low-sodium soy sauce
1/2 ts Salt
8 sm Inner leaves Napa Cabbage;
-blanched (4 ounces)
1 Carrot; peeled and cut on
-the diagonal into 1/4-inch
-slices (4 ounces)
4 oz Spinach
4 lg Shiitake mushrooms; cleaned,
-trimmed, and quartered (6
-ounces)
4 oz Firm tofu; cut into 1/2-inch
-cubes
2 Scallions (including green
-tops), thinly sliced (1
-ounce)
1 Lime; quartered

Instructions:
COOKING LIVE SHOW #CL8965

All recipes courtesy of Michel Stroot, The Golden Door Cookbook

In a wide heavy saucepan or skillet, heat the oil over medium heat. Saute
the onion, garlic, and ginger for 2 to 3 minutes, until the onion is
translucent. Arrange the fish, clams, and shrimp separately over the onion
and add the broth, the sake, if desired, tamari, and salt. Bring to a
simmer and skim off the fat.

Lay the cabbage leaves on a work surface and roll into tight cylinders.
Arrange the cabbage rolls, carrot, spinach, and mushrooms separately over
the seafood and simmer for 5 minutes longer, or until the vegetables are
crisp-tender. Remove from the heat.

Add the tofu and let it sit in the hot broth until heated through. Sprinkle
with the scallions and serve in shallow bowls, garnished with the lime
quarters.

Yield: 4 servings

Per Serving: 366 calories, 8g fat, 186mg cholesterol, 50g protein, 3g
fiber, 670mg sodium

Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"
on Sep 19, 1997

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