From Easy Exotic: A Model’s Low-Fat Recipes from Around the World by Padma Lakshmi 641. 5638 LAK
Halibut with Cabbage (Serves 4) Prep Time: 20 minutes. Cook Time: 16-20 minutes.
2 tablespoons vegetable oil
1 1/2 teaspoons black mustard seeds
1 teaspoon cumin seeds
6 dried red chilies, or to taste
1 onion, sliced
1 tablespoon minced gingerroot
4 cups chopped green cabbage
1 zucchini, cut into 1/4 inch thick slices
Salt to taste
1 pound halibut, cut into 1 1/2 inch pieces
One 14 ounce can “light” unsweetened coconut milk
1/2 cup minced fresh cilantro
Lemon juice to taste.
- In a casserole set over moderate heat, warm the oil until hot, add the mustard seeds, cumin seeds, and chilies, and cook, stirring, 1 minute, or until seeds begin to pop. Add the onion and cook, stirring, 5 minutes. Add the gingerroot, cabbage, zucchini, and salt to taste, and cook stirring occasionally, for 5 minutes.
- Add the halibut, season with salt and cook, gently stirring, 1 to 2 minutes, or until fish is lightly colored. Add the coconut milk, bring to a simmer and cook, covered, stirring occasionally, for 3 to 4 minutes more, or until fish is just cooked. Add the cilantro and season with the lemon juice to taste.