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Japanese cabbage recipe

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!
Prep Time 10 mins
Cook Time 5 mins
Course Appetizer
Cuisine Italian, Japanese
Servings 2


  • 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



  • 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.
Keyword budget, canned fish, college meal, diet, healthy, keto, low-carb, seafood, weight loss
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