Japanese Cabbage with Canned Fish
This is a budget-friendly Japanese Italian recipe inspired by spaghetti aglio e olio. Pair it with white wine or sake at your next home party. It's so simple and addictively good!
Ingredients
- ½ medium-sized spring cabbage
- 1 tbsp extra virgin olive oil
- 1 tbsp salt
- 2 cloves garlic
- 1 can mackerel
- 1 dried red chili adjust to your preference for spicy
- freshly ground pepper to season
Instructions
PREPARING THE INGREDIENTS
- Chop cabbage into bite-sized pieces and remove hard stem.
- Cut out any brown spots if needed.
- Put chopped cabbage in a bowl or pan and rinse clean with water.
- Sprinkle salt on top.
- Mixed in salt with your hands to cover chopped cabbage leaves.
- Cover with lid or paper towel and keep in the refrigerator for at least 30 minutes.
- After 30 minutes, remove the cabbage from the refrigerator and rinse.
- Wrap the cabbage with a cheese cloth or paper towel. Squeeze the cabbage to remove as much water from the leaves as you can. Set cabbage aside.
- Finely chop garlic and chili pepper. Set aside.
COOKING
- Preheat fry pan on low heat.
- Add olive oil to pan.
- Add garlic and chili pepper. Cook until garlic until it begins to turn golden (approximately 1 min)
- Remove water or oil from canned fish and add to fry pan.
- Stir contents in fry pan with spatula. Cook for 1-2 minutes.
- Add chopped cabbage to fry pan and stir.
- Season with fresh ground black pepper.
- Let cool and serve in can.
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