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!
- 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
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.
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.