Blanch the cabbage leaves for 1 minute in boiling water, then plunge into cold water and drain. In 100g butter softly cook the trevally fillets until half done, then remove.
Lay the cabbage leaves flat. Put some trevally, cucumber and gherkin slices onto each leaf, then sprinkle with spices and drizzle with butter from the pan. Roll up into tight parcels.
To finish cooking use either a steamer, or pan with 1/2 cm of water and a lid, over moderate heat.
Serve with a fresh tomato sauce. Makes 4 servings. You can substitute sea bass or any mild, flaky fish for the trevally.
From: New Zealand Seafood Industry Council
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