Steamed Mackerel with Three Cabbages

Steaming brings out the full aroma from the fish and cabbages in this healthy Asian style dish.
4 mackerel
300 g kohlrabi
200 g roman cauliflower
200 g pak choi cabbage
100 ml white wine
1 tbsp sugar
1 tbsp soy sauce
juice of 1 lemon
basil leaves
salt
black pepper
Peel and cut the kohlrabi cabbage into thin strips. Rinse the roman cabbage, carefully break it into florets and boil them for a few minutes. Rinse the pak choi and cut the end off to remove the leaves. Cut into
medium size strips.

Clean the fish and season the flesh with salt and pepper.

Mix the white wine, soy sauce, sugar and lemon juice in a large bowl. Add the cabbages and mix well.

Portion the cabbage mix equally onto 4 x A3 sheets of SAGA Cooking Paper. Lay the fish on top, sprinkle over some basil leaves and make a SAGA package.

Steam in a bamboo (preferably) or other steamer for about 20 minutes.

Serve with the packages still closed to maintain the aroma.

TOP TIP: Try this dish with other small fish such as sea bass or pike-perch.